Clean the potatoes and remove any blemishes. Remove the skin if desired, or leave it on for extra texture and crispiness.
Dice potatoes into roughly ¾ inch pieces.
Add diced potatoes to a medium pot. Add just enough water to cover the potatoes, about an inch. Salt the water generously. Bring the potatoes to a boil over high heat.
Boil until slightly underdone, about 8 minutes. The potatoes should be pierceable with a fork, but still have some resistance. Drain water and gently pat the potatoes with a paper towel to remove excess moisture.
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 (optional). Roast at 450F for 20-25 minutes, until they are crispy and golden. Season with fresh ground black pepper to, taste.
Notes
Russet potatoes: I keep the skin on but you can take it off if you prefer. You can also use this method for new potatoes and Yukon gold potatoes.
Seasonings: You can use 1 ½ teaspoons fresh thyme in place of dry and ½ teaspoon dry garlic powder instead of fresh cloves. This recipe can also be made with just salt and pepper, Cajun seasonings or taco seasonings.
Storage and reheating: Keep potatoes refrigerated in a closed container for 3-4 days. They are best reheated in the oven at 375 degrees F until hot and crispy.
Parchment paper is not required, but it helps prevent the potatoes from sticking to the baking sheet. Note that it does brown quickly when used at 450F.