Clean the potatoes and remove any dirty bits. Remove the skin if desired, or leave it on for extra texture and crispiness. Cut into bite sized pieces.
Add diced potatoes to a medium pot. Add just enough water to cover the potatoes. Salt the water generously. Bring the potatoes to a boil over high heat. Boil until fork tender, or just underdone; this will take 5-10 minutes. Drain excess water.
In a large bowl, or in pot used to cook the potatoes, add the oil, garlic, paprika, thyme and salt. Toss to coat.
Layer the potatoes evenly on a parchment paper lined baking sheet. Roast in the oven for 20-25 minutes, until outer layer is crispy and golden. Season with fresh ground black pepper to taste.
Parchment paper is not required, but it helps prevent the potatoes from sticking to the baking sheet. Fork tender: Easy to cut or pierce with a fork.