Preheat oven to 425 degrees F. Preheat 2 large baking sheets for 15 minutes as you prepare the potatoes.
Toss halved potatoes with salt, pepper, Italian herbs, and some olive oil. Remove baking sheets from oven and grease with some olive oil. Lay each potato half on the hot baking sheets, cut side down. Do not overcrowd pan.
Roast for about 25-30 minutes total. About halfway through, take a peek to see if the flat side of the potatoes are golden brown. Flip when golden brown. When ready, take them out of the oven and let cool slightly.
Prepare the tomatoes: toss all the Tomato Bruschetta Topping ingredients to combine.
Cut off a little bit of the potatoes on the round side to make a flat edge so the potatoes don't tip over. Top each potato with the tomato bruschetta topping. Garnish with more basil if desired. Enjoy!