Preheat the oven to 450 degrees F.

Place the potatoes on a cutting board and lay a butter knife on each side. This will allow you to make slices in the potatoes without cutting the whole way through! Make sure the knives are close to the potatoes.

Once sliced, place the potatoes on a baking sheet. Brush the potatoes all over, into the slices and crevices, with the olive oil. Sprinkle all over with salt and pepper - again make sure to get down into the slices!

Roast the potatoes for 45 to 50 minutes, or until deeply golden brown and crispy. If you have super small potatoes, you might need to roast for slightly less time.

While the potatoes are roasting, caramelize the onions. Heat the 4 tablespoons of butter in a skillet over medium heat. Add the onions with a big pinch of salt. Cook for 10 minutes, stirring often, until the onions are translucent. Reduce the heat to medium-low. Continue to cook the onions, stirring often, until caramelized and golden, about an hour. If at anytime the onions are too dry, you can add a splash of water.

When the potatoes are finished, make the brown butter. Heat the butter in a skillet (you can even use the one the onions were in, once you remove them!) over medium-low heat until melted. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds. Stir in the minced garlic.

Brush the brown garlic butter all over the potatoes, down into the crevices. Sprinkle with fresh herbs. Top with caramelized onions and serve.