If you chop too many fresh herbs, measure the extra in equal amounts, mix with 1-2 Tbl oil and freeze them, an ice cube tray works well, or ziplock baggies. (Also make sure one of the shelves in your oven is on the very top spot)

Chop your potatoes into cubes, rinse well and set aside.

Mince all your fresh herbs (probably one at a time so you can get correct measured amounts)

Dump all measured herbs in the half cup of oil you have in a bowl nearby and stir.

Add a couple pinches salt and pepper to the oil.

Preheat oven to 375° and let herby oil sit for 10 min while it does.

Presumably your potato cubes are in a big bowl, if they aren't, do that, then dump herby oil over potatoes and mix thoroughly. I did this by putting gloves on my hands and mixing. You can wash your hands and mix bare handed, or use a utensil, though not as effective.

Put tinfoil on a cookie sheet or other flat pan that goes in the oven, might need 2 pans.

Lay potatoes on pan in single layer, pour extra oil over potatoes.

An extra sprinkle of salt and pepper goes on now.

Put in oven on any shelf except the very top one

Let bake 45 minutes

Move potatoes to the very top shelf and broil for 15 minutes (broil is a different setting on oven, for me, I gotta shut oven off and then press broil and start)

Peel/scrape em into the big bowl you used before and drizzle 3 TBL of Balsamic Vinegar on them and toss/mix to cover

TAAADAAA YOU HAVE SUPER TASTY CRISPY ON THE OUTSIDE BUT SOFT ON THE INSIDE POTATOES.