Remove the neck and giblets from chicken. Rinse chicken; pat dry with paper toweling. Skewer neck skin to back; tie legs to tail. Twist wings under back. Brush chicken with 2 tablespoons of the olive oil.
In a small bowl stir together herbes de Provence, smoked salt or salt, crushed red pepper, and coarsely ground pepper. Rub 2 tablespoons of the herb mixture onto the bird. Cover the remaining herb mixture; set aside. Place chicken in a large self-sealing plastic bag. Seal bag. Place in the refrigerator for 2 to 24 hours.
Preheat oven to 375 degree F. Remove chicken from bag. Place chicken, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into center of an inside thigh muscle. Do not allow thermometer bulb to touch bone. In a large bowl combine the remaining 2 tablespoons oil and remaining herb mixture. Add the potatoes and toss to combine. Arrange potatoes around the chicken. Roast, uncovered, for 1-1/4 to 1-3/4 hours or until drumsticks move easily in their sockets and meat thermometer registers 180 degree F. Remove chicken from oven, cover, and let stand 10 minutes before carving.
To serve, place the chicken on a large serving platter. Arrange the potatoes around the chicken. Makes 6 servings.