Begin by thoroughly washing your potatoes. If using new or baby potatoes, you can leave them whole. For larger potatoes, cut them into even chunks, about 1.5 inches in size, to ensure uniform cooking.

In a large pot, bring salted water to a rolling boil. A good rule of thumb is to use 1 tablespoon of salt for every 2 quarts of water.

Gently add your prepared potatoes to the boiling water, making sure they are submerged with at least 0.5 inches of water above them.

Reduce the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are fork-tender. To test, pierce a potato with a knife – it should slide in and out with ease.

Once the potatoes are cooked, carefully drain the water using a colander.

Transfer the drained potatoes to a large mixing bowl. While they're still hot, drizzle them with the extra virgin olive oil and add the unsalted butter. The residual heat will help the butter melt beautifully over the potatoes.

Gently toss the potatoes until they are evenly coated with the olive oil and melted butter. If you’ve opted for fresh herbs, now is the time to sprinkle them in.

Season the mixture with salt and freshly ground black pepper to taste. Be generous with the seasoning – potatoes can handle it.

If desired, garnish with additional herbs for a pop of color and freshness.