Place potatoes in a large cooking pot. Add water to cover potatoes by 1 inch. Add a dash of kosher salt.
Cook over high heat to bring water to a rolling boil, then reduce heat to medium-low or low. Cover and let cook in gently boiling water for 20 minutes or so until potatoes are tender (cooking time will depend on how large the potato pieces are.) Test using a fork; fork should easily go through a potato.
Drain in a colander and transfer hot potatoes to a large bowl.
Season potatoes with a dash of kosher salt and black pepper. Add garlic, rosemary, parsley and a generous drizzle of quality extra virgin olive oil, about ¼ cup or so. Toss to make sure the potatoes are well-coated. Set aside briefly before serving.
Serve warm or at room temperature.
Cook's Tip #1: if you choose not to peel the potatoes, be sure to scrub them well and remove any sprouts. If potatoes are too large, you may quarter them or cut them in smaller pieces, if you like. I only halved mine and liked the size and shape they were.
Cook's Tip #2: If you're prepping ahead and not planning to boil the potatoes right away, place peeled cut potatoes in a bowl, cover with water and refrigerate for up to 24 hours. If you leave peeled potatoes at room temperature, they will brown.
Leftovers: Leftovers of these boiled potatoes with garlic and herbs can be stored in a tight-lid glass container in the fridge for 2 nights or so. Remember, this is a garlicky dish, and the longer you store it, the more prominent the garlic will be.
Serving: This is a great dish to serve warm or at room temperature. For dinner, this is side dish can feed up to 6 people. This is also a great potluck dish next to other buffet items.