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 about 10 minutes. Drain water and carefully 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. Roast in the oven for 20-25 minutes, until outer layer is crispy and golden. Season with fresh ground black pepper to taste.
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 and 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.