Preheat oven to 425 degrees Fahrenheit. Cut potatoes into 1 inch chunks. For Honey Gold Potatoes cut in half lengthwise and then cut each side into fourths.
Put potatoes in a bowl. Toss with olive oil, spices and salt until evenly coated.
Dump potatoes onto a sheet pan and evenly distribute across the pan.
Roast until outsides are crisp and insides are creamy around 25 minutes. Broil on high for 2 to 3 more minutes until crispy. Watch the potatoes as you do this. The broiler is very hot and can easily burn your potatoes if you forget about them.
While the potatoes are roasting make your herb sour cream. Put all your ingredients into a food processor and blend until all herbs are well processed. Serve alongside crispy roasted potatoes.