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Preheat oven to 450°F.
Bring a large pot of salted water to boil, and add
potatoes. Simmer 10 to 15 minutes, until just
tender when pierced with a sharp knife, but not
falling apart.
Drain potatoes and let cool for 5 minutes, then
use your fist or the bottom of a sturdy juice
glass to smash them lightly, so that they remain
in one piece but the skin breaks. Transfer
potatoes to a baking dish and drizzle with oil,
salt and pepper, and roast for 30 to 45 minutes,
until the edges start to turn golden and crispy.
Remove pan from oven, stir in garlic and herbs,
and serve.
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