1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Wash and dry your potatoes thoroughly. Leaving the skin on not only adds texture but also extra nutrients. Cut them into uniform 1-inch cubes to ensure even cooking.
3. In a large bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, salt, pepper, and smoked paprika if using. Stir well to mix all the flavors together.
4. Add the potato cubes to the bowl and toss until every piece is evenly coated with the garlicky herb oil. This step is key to getting that irresistible flavor baked inside and out.
5. Spread the potatoes out in a single layer on your prepared baking sheet. Crowding the pan will steam the potatoes instead of roasting them crispy, so give them room to breathe.
6. Place the baking sheet in the oven and roast for 25 minutes. After 25 minutes, use a spatula to flip the potatoes gently, ensuring all sides get golden and crispy.
7. Roast for an additional 15-20 minutes, or until the potatoes are golden brown and crisp on the outside and tender inside. You’ll know they’re done when you can easily pierce them with a fork and the edges have a beautiful caramelized color.
8. Remove from the oven and let cool for a few minutes before serving. This resting time lets the potatoes crisp up just a bit more.

Pro tip from my experience: Don’t skip the flipping step! It’s the secret to that all-around crispiness that makes this recipe a winner every time. And if you’re like me—juggling dinner prep with a toddler on your hip—set a timer so you don’t forget to flip. It’s saved many meals in my busy kitchen.