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In a pot large enough to hold all the ingredients and boil, add the water and then the salt. Stir until the salt has dissolved.
Add the potatoes and bring to a boil on high. Once roiling, reduce the heat so that the pot doesn't boil over and cook until the potatoes are fork tender, taking care to not overcook the potatoes.
Drain the potatoes and return immediately to the pot they were cooked in to allow the crust to form. As the potatoes dry, wiggle the pot so that they dry evenly.
Meanwhile, melt the butter.
To serve, either pour the melted butter over the potatoes and sprinkle with the chopped herbs, or sprinkle with the herbs and then dip the potatoes into a small dish of melted butter.