Preheat your oven to 350°F.

Clean potatoes and rinse them well, then pat them to dry. For slightly crispy potatoes, do not peel them.

Chop and quarter potates into roughly 1 to 1-1/2" chunks.

Drizzle the potatoes with olive oil and toss to coat well.

Finely chop fresh bay leaves. Add to the mixing bowl with the potatoes, then add the dried Italian herbs.

Season with the sea salt and black pepper, then toss again to coat.

Spread potatoes in a single layer out over a baking sheet.

Roast the potatoes for 45 to 55 minutes until they are tender.

Preheat boiler. Broil for an additional 3 to 4 minutes until edges are slightly crispy, watching to make sure they don't burn.