I've been doing something very similar to these for several years now. If you like your potatoes crispy, after chopping them, dry them thoroughly on kitchen roll before adding the oil. I put the potatoes in a large plastic freezer bag, then add about 1.5 T of extra virgin olive oil. Generally speaking, the less oil you can use, the better the result. after tossing the potatoes in the bag with the oil to coat, add the herbs. I use dried Herbs de Provence, but almost any herb or blend will work, and sea salt. Toss to coat again. When opening the bag, dump the potatoes on a foil lined tray, but DON'T dump the excess oil in the bag onto the tray. Bake for 20 minutes initially on 220° on the middle rack Then take the it out of the oven, and gently turn the potatoes. This will keep them from sticking to the foil later. Reduce the heat to 200° and cook for another 15 minutes. A fan oven will yield a bit crispier results, but with only a small reduction in cooking time. Don't open the oven except to turn the potatoes.
This recipe is a good place to start from. However, after some trial and error, I would suggest some tweaks. I added a little parmesan cheese to the mix. I doubled the cooking time (I like mine crispy on the outside) and gave them a stir about half way through cooking. I had fresh rosemary on hand so I used that instead of dried. Also, I've found I have better luck with keeping them from sticking and getting them crispy if I use a metal baking tin (rather than glass).