Step 1

Arrange a rack in the middle of the oven and heat the oven to 425ºF.

Step 2

Halve 2 pounds baby Yukon gold or red potatoes. Finely chop fresh rosemary or thyme leaves until you have 2 tablespoons.

Step 3

Place the potatoes on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with the herbs, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat, then arrange the potatoes in a single layer cut-side down.

Step 4

Roast until the potatoes are lightly browned on the bottom and they easily release from the pan with a flat spatula, 20 to 25 minutes. Toss the potatoes and roast until browned all over and tender, about 5 minutes more.