Herb-Roasted Potatoes

Wash the potatoes and cut them in halves or quarters so that the pieces are no larger than 1 inch across. Put the potatoes in a large saucepan and add the water and 2 teaspoons of the salt. Bring the potatoes to a boil over high heat and continue to boil them until they are easily pierced with the tip of a paring knife but are still firm, about 10 minutes. Drain in a colander.

Preheat oven to 425°. Transfer th potatoes to a large mixing bowl and toss them with her herbs, garlic, olive oil, the remaining ½ teaspoon salt, and the pepper. Spread them out on a baking sheet or shallow roasting pan. Roast the potatoes until golden brown, 15 to 20 minutes, tuning them once halfway through the baking time so that they brown evenly.