8 sprigs hearty herbs (such as thyme, rosemary, and/or sage)
4 garlic cloves, peeled, lightly crush
3 pounds Yukon Gold potatoes, peeled, cut into 3/4 inch pieces
¼ cup olive oil
Kosher salt and freshly ground pepper
Preheat oven to 375°. Place herbs, garlic, potatoes, and oil in a large bowl; season with salt and pepper and toss to coat. Divide between 2 large rimmed baking sheets and roast, tossing occasionally, until potatoes are soft and golden brown, 45–55 minutes.