Preheat the oven to 425 degrees F.
Toss the potatoes with the canola oil, garlic paste and salt and pepper to taste. Place on a sheet tray and roast until cooked through and golden brown, 25 to 30 minutes.
Remove from the oven and immediately fold in the herbs. Re-season if needed and drizzle with olive oil to finish.
Recipe courtesy of Bobby Flay