Preheat oven to 400°. Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic and oil together until blended, then pour over the potatoes. Sprinkle generously with salt (I use sea salt) and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart. Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the potatoes to a platter and drizzle with extra-virgin olive oil and Herbes de Provence, if desired. Serve hot or warm. Don't worry about leftovers, they are delicious the next day warmed in microwave.