Created by GibbyLou on June 9, 2017
Step 1: Put potatoes into a saucepan large enough to hold them in a single layer. Add cold water to cover the potatoes by 1 inch. Add 1/2 teaspoon salt to the water. Cover and heat water to a boil over high heat. Then reduce the heat to medium, set the lid askew and simmer gently until the potatoes are fork tender, about 10 minutes.
Step 2: Drain the potatoes and let cool until you can handle them. Slice them through their equator in half.
Step 3: Heat a large 10- or 12-inch nonstick skillet over medium heat until it's hot enough to make a drop of water sizzle on contact. Add enough vegetable oil to the pan to coat it lightly, usually 1 to 2 tablespoons. Add the potatoes to the pan in a single, uncrowded layer. Turn the potatoes so they are all cut side down. Sprinkle lightly with salt. Reduce the heat to medium-low and let the potatoes cook until the cut side is crisp and golden, 3 to 5 minutes. Flip potatoes, sprinkle lightly with salt and cook 2 or 3 minutes more.
Step 4: Transfer the potatoes to a bowl. Add a few skinny pats of butter or tiny drizzles of flavored oil and toss to distribute the flavor. Shower the potatoes with the fresh herbs, and serve hot.