Preheat your oven to 425°F (220°C). Toss the baby potatoes with 2 tablespoons of olive oil. Season generously with kosher salt and freshly ground black pepper. Spread the potatoes evenly on two sheet pans, ensuring they are in a single layer for even roasting.

Roast the prepared potatoes until they are tender inside and crisp on the edges, about 30 to 40 minutes. Be sure to check on them halfway through roasting and give them a toss for even browning. I always find tossing them midway helps get those nice crispy edges on every piece.

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown. Add the roasted potatoes from Step 2 to the skillet and cook for about 2 minutes, stirring to coat them in the garlicky oil.

Sprinkle the chopped fresh herbs over the garlicky potatoes in the skillet. Season lightly with extra kosher salt and freshly ground black pepper as needed. Toss gently to combine, then transfer the potatoes to a serving bowl and serve immediately. For extra fresh flavor, I like to reserve a small handful of herbs to sprinkle on just before serving.