Wash the baby potatoes in cold water. Slice them in half and place the cut halves in a large bowl, an airtight container, or zip top freezer bag to prep ahead.
Chop your herbs, thyme and rosemary, pull the leaves off and put in a coffee cup or small bowl. Discard the tough stems. Snip with clean cooking scissors until a fine mix of smaller pieces. This hack if great for kids to help in the kitchen! Or chop on a board with a good chef's knife.
Toss the potato halves, ¼ cup herbs into the bowl or plastic bag, and pour in ½ cup of good olive oil, 1 teaspoon of sea salt, and 1 teaspoon of black pepper.
Seal the bag and toss, then store the seasoned potatoes in the refrigerator up to a day ahead. This is the best way to prep ahead for dinner. Bring to room temperature for at least an hour before roasting in the oven.
Adjust the oven so you can use the lowest shelf in the oven, which is right above the heating element. Preheat oven to 425 degrees f.
Spray a prepared baking sheet with non stick spray, I prefer coconut oil spray. If possible, use a dark well loved sheet pan, this actually helps get golden crispy skin. Don't use a new nonstick pan, aluminum foil or parchment paper for this recipe, we want them to reach crispy perfection!
Lay the potato chunks in a single layer with space in between.
In a preheated oven, place potatoes on the bottom shelf for 15 minutes. After 15 minutes, carefully remove the sheet pan from the hot oven, set it on a hot pad on the counter, flip them over using tongs or a spatula, and roast another 15-20 minutes, or until golden brown.
Total cooking time can vary based on your oven, the pan and even the size or type of potato. Transfer potatoes to a pretty dish, sprinkle with more fresh herbs like rosemary and thyme, flaked sea salt, and serve with butter or herb butter.