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Roasted baby potatoes with herbes de Provence

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• 1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
• 1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
• 1 tablespoon herbes de Provence, plus extra for garnish *
• 3 cloves garlic, minced
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• Salt and freshly ground black pepper
• *if you cannot find herbes de Provence, substitute 1/2 tsp italian seasoning