In 6qt stockpot, bring the water to a boil with the potatoes and 1 tbsp kosher salt. Boil the potatoes for 10-15 minutes, or until a knife inserted is met with no resistance.
Meanwhile, remove the leaves of the thyme and rosemary from their stems. Roughly chop all of the herbs together. Mince the garlic separately and set each aside.
Once the potatoes are done, drain them in a colander. Transfer to a paper-towel lined sheet pan to absorb the remaining water.
While the potatoes are draining, heat the vegetable oil in a frying pan (or skillet) over medium-high heat.
Begin frying the potatoes in batches. Fry for 5-6 minutes, or until the skin is wrinkled. Remove the potatoes from the oil using a slotted spoon or spider. Drain on paper towels to absorb the excess oil. Continue frying the potatoes in batches until all are cooked.
Remove the frying pan from the heat and allow to cool down for 5 minutes. Add the minced garlic and sauté quickly. As soon as the garlic begins to turn a golden yellow, remove it from the pan with a slotted spoon or a fine mesh sieve. Quickly toss it, along with the herbs and a generous pinch of salt, in with the potatoes. Add fresh pepper, if desired.