Preheat oven to 450°

Scrub potatoes well, and place them into a 9"x 13" casserole dish. Pour oil all over potatoes and mix well to coat.

Remove the fresh herbs from their stems, and chop with the salt into a small mince. The salt will keep the herbs from sticking to your knife. Place into a small bowl and set aside.

Mince garlic, if using. Set aside in separate bowl.

Cover the potatoes with aluminum foil and bake for 15 minutes. Bake a little longer for Creamer Potatoes) Uncover potatoes and shake or stir around. Leave uncovered, and roast for another 20 minutes, or until done and spotted brown. (Half way through, shake around potatoes and add the garlic 5 to 10 minutes before done, if using.) Test for doneness with knife, and then pour into a large bowl, along with the oil.

Sprinkle the herb/salt mixture over the potatoes and mix until evenly coated. Serve immediately.