Prep (10 minutes):

1. Preheat the oven: Preheat your oven to 400°F (200°C).

2. Wash and dry the potatoes: Wash the potatoes thoroughly under running water. Pat them dry with paper towels to remove any excess moisture. This helps achieve a crispier skin.

3. Pierce the potatoes: Using a fork, poke several holes into each potato. This allows steam to escape during roasting, preventing them from bursting.

4. Prepare the spice rub: In a small bowl, combine the black pepper, dried chives, ground coriander, crushed red pepper flakes (adjust according to your spice preference), onion powder, dried parsley flakes, and garlic powder.

Cooking (45 minutes):

1. Prepare the potato rub:  Melt the unsalted butter in a microwave-safe bowl or small saucepan. In a separate bowl, place the prepared spice rub.

2. Coat the potatoes: Rub each potato with the melted butter to coat them evenly. Then, generously coat each potato with the herb and garlic powder spice rub, ensuring all sides are covered.

3. Roast the potatoes: Arrange the seasoned potatoes in a single layer on a baking sheet. Place the baking sheet in the preheated oven and roast for 45 minutes, or until the potatoes are tender on the inside and golden brown on the outside.
   Tip 1:  For even crispier potatoes, you can flip them halfway through roasting using a spatula.
   Tip 2: Test for doneness by inserting a fork into the center of a potato. It should pierce through easily with no resistance.

Serving (5 minutes):

1. Fluff the potatoes (optional): Once cooked through, remove the baking sheet from the oven. You can carefully cut a small crosshatch pattern on the top of each potato (without cutting all the way through) and fluff the inside slightly with a fork for a mashed potato-like texture in the center.

2. Serve: Transfer the roasted potatoes to a serving dish. Dollop each potato with a spoonful of sour cream (optional) and garnish with some fresh chives (optional) for an extra pop of color and flavor.

Tips:

• Russet potatoes are a good choice for roasting because they have a high starch content, which helps them become fluffy on the inside and crisp on the outside. You can also use Yukon Gold potatoes for a slightly creamier texture.

• If you don't have fresh herbs, you can substitute 1 ½ teaspoons of dried mixed herbs (such as Italian seasoning) for the combined dried chives, coriander, and parsley.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet over medium heat or in the microwave.

Enjoy these delicious and flavorful herb roasted potatoes with garlic butter!