Preheat the oven to 425°F (220°C). Place peeled and diced potatoes in a mixing bowl. Add 1 tablespoon of olive oil, minced garlic, thyme, paprika, salt, and pepper. Toss until potatoes are evenly coated with seasonings and oil.
4 large potatoes, 2 cloves garlic, 2 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp paprika, to taste salt and pepper
Spread the seasoned potatoes evenly on a baking sheet lined with parchment paper or a silicone mat. Ensure they are in a single layer to promote even browning.
Roast the potatoes in the preheated oven for 20–25 minutes, turning once halfway through. Look for golden-brown edges and crispy surfaces as indicators of doneness.
Meanwhile, heat a skillet over medium heat. Once heated, add 1 tablespoon of olive oil. When oil shimmers and just begins to smoke lightly, transfer roasted potatoes to the skillet.
2 tbsp olive oil
Cook the potatoes in the skillet for 3–5 minutes, stirring occasionally until they develop a crispy exterior and are heated through. Listen for a gentle sizzle and look for deep golden patches.
4 large potatoes
Transfer the crispy potatoes to a serving dish. Garnish with additional herbs if desired, and serve hot.
