Wash and peel the potatoes, then cut them into bite-sized cubes.

Place the cubed potatoes in a large pot of salted water and bring to a boil. Cook for 10-15 minutes until fork-tender.

Drain the potatoes in a colander and let them sit for a few minutes to steam off excess moisture.

In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.

Add the drained potatoes to the skillet, tossing them gently in the garlic butter. Cook for 10-15 minutes, stirring occasionally, until golden brown and crispy.

Season the crispy potatoes with salt, pepper, and fresh herbs like parsley or rosemary. Toss well to coat evenly.