Preheat your oven to 425°F (220°C).

Wash the Yukon Gold potatoes thoroughly and cut them into even-sized cubes (1-inch).

Place the chopped potatoes in cold water, add salt, and bring to a boil over medium-high heat. Cook for about 10 minutes until slightly softened.

Drain the potatoes in a colander and let them sit for 5 minutes to steam dry.

In a mixing bowl, melt the butter and add minced garlic, salt, and pepper. Toss the steamed potatoes in the mixture until coated.

Spread the tossed potatoes on a baking tray lined with parchment paper.

Bake in the oven for 25-30 minutes, flipping halfway through, until golden and crispy.

Remove from the oven, garnish with fresh herbs, and serve immediately.