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Quarter 1 pound red or Yukon gold potatoes lengthwise, then cut each piece crosswise into 1-inch wide chunks. Heat 2 tablespoons vegetable oil in a 10 to 12-inch cast iron skillet over medium heat until shimmering. (Alternatively, use a nonstick skillet and 1 ½ tablespoons oil.) Add the potatoes, arrange in a single layer cut-side down, and season with ½ teaspoon of the kosher salt.
Cover with a tightfitting lid and cook undisturbed until the potatoes are tender and the bottoms are golden brown, 10 to 20 minutes. Meanwhile, finely chop the herb of your choice, 1 teaspoon thyme or oregano, or ½ teaspoon rosemary.
Uncover and flip each piece with tongs to a second cut side. Season with the remaining ½ teaspoon kosher salt and a few grinds of black pepper. Increase the heat to medium high and cook uncovered until the second side is golden brown, 5 to 10 minutes more, moving the pieces around as needed so they brown evenly.
Add the herb and 1 tablespoon unsalted butter if desired and cook, tossing occasionally, until the butter is melted and the herbs are fragrant, about 1 minute. Taste and season with more salt as needed.