Set the oven's temperature to 425 degrees.

Potatoes should be washed before being cut in half (for baby potatoes) or diced into 1/2-inch pieces.

Combine potatoes, olive oil, kosher salt, garlic powder, and several grinds of freshly ground black pepper in a large dish.

Use parchment paper to cover a baking tray. Make sure the potatoes are cut-side down and spread out evenly on the pan. Depending on the amount of the pieces, roast for about 30 to 35 minutes without stirring until browned. (To make these potatoes even better, take them out of the oven after 15 minutes and top with 1/2 cup of grated Parmesan cheese.)

Take the potatoes out of the oven and combine them with the new herbs. Use a spoon to carefully stir the fresh garlic and additional drizzle of olive oil into the pan for a stronger garlic flavor. (separating any grated garlic that clumps together). For a tangy taste, you can also spritz with lemon wedges.