The Completely Addictive Method of Roasting Potatoes

While the potatoes roast, wash, dry, and prep about 1 loosely packed cup of soft green herbs, such as parsley, dill, chives, tarragon, the dark green parts of scallions, or cilantro, or some combination thereof. (If you use tarragon, don't make it the main herb, as it can be a bit strong). For parsley, dill, and cilantro, pick the herbs from their stems and give them a tear or rough chop. For scallions or chives, thinly slice them. Once the potatoes are cooked, sprinkle them with herbs, drizzle them with some extra-virgin olive oil, and sprinkle with flaky sea salt (if needed — they may be salty enough as is). Then, dig in.