Recently I've hit upon a smack-myself-on-the-forehead kind of solution: parboiling the potatoes. The salted water imparts flavor to the potatoes, and boiling them for five minutes knocks at least fifteen minutes off the roasting time - which means you can use a lower temperature and keep the garlic and herbs from drying out. Why didn't I think of this years ago?? Along with a couple of other useful tips which I'll outline below, I think I've finally found the recipe for perfect roasted potatoes.
Voila! The shorter cooking time keeps the herbs from drying out too much, and your garlic will be roasted just to the point where it's soft enough to eat whole or mash in with the potatoes. Even better, you'll have perfect roasted potatoes with just the right balance of tenderness and crunch.
Serves 2 as a side, or, let's admit it, 1 as a meal.