Preheat the oven to 425°F (220°C). Place a baking sheet in the oven to heat up. While preheating, peel the potatoes and cut them into 1-inch chunks using a sharp knife and cutting board.
In a large mixing bowl, toss the diced potatoes with olive oil, dried thyme, paprika, garlic powder, salt, and pepper until evenly coated. The mixture should glisten with oil and the spices should be well distributed.
4 cups potatoes
Carefully remove the hot baking sheet from the oven and spread the seasoned potatoes in a single layer. Return the sheet to the oven and roast for 20-25 minutes, flipping halfway through, until the potatoes are golden brown and crispy around the edges.
Monitor the potatoes as they bake; when they turn a deep golden color and crispy edges form, remove them from the oven. The aroma should be fragrant and slightly toasted.
Transfer the roasted potatoes to a serving dish, garnish with additional herbs if desired, and serve immediately for maximum crispiness. They should be crisp on the outside and tender inside, with a vibrant golden appearance.
