Scrub the potatoes on their skins (but leave the skins on) and remove excess water. That means placing them in a bowl with cold water and changing the water every 20 minutes. Repeat twice and cut the potatoes into pieces of approximately 2 x 3 cm.

Pour the oil, salt, and pepper into a large freezer bag and add the potatoes. Seal the bag and shake it well so that the oil mixture is distributed evenly among all the potatoes.

Cook them in an ovenproof dish for 1 hour at 200 degrees Celsius (392 degrees Fahrenheit) convection, stirring about halfway through.

After an hour, take the potatoes out, chop the herbs, and mix them in. They are now ready to be served.