Pre-heat oven to 425°F.

Place potatoes in a medium pot and cover with cold water. Bring to a boil, reduce heat and simmer potatoes until tender (15 to 18 minutes). Drain potatoes and allow potatoes to cool enough to handle.

Drizzle oil evenly inside a low-sides baking sheet and sprinkle liberally with salt, pepper and herbs evenly over oil. Place potatoes on oil in pan and set 1 1/2 to 2 inches apart. With the palm of your hand, gently smash the potatoes to create pancakes about 1/2 inch thick.

Oven-roast the potatoes for 35-40 minutes or until golden brown and crispy, turning once during cooking time. Serve immediately while hot with 4 oz. sliced chicken roast.