Start by preheating your oven to 400 degrees Fahrenheit. While the oven heats up, line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup much easier later on.
Wash the potatoes thoroughly under cold running water and pat them completely dry with a clean kitchen towel. It is important that they are dry so they roast instead of steam. Slice the baby potatoes in half, or if you are using larger potatoes, cut them into uniform one-inch pieces so they cook evenly.
In a large mixing bowl, combine the potatoes, olive oil, minced garlic, chopped rosemary, thyme, sea salt, black pepper, and smoked paprika. Toss everything together vigorously until every single piece of potato is well-coated in the herb and oil mixture.
Spread the seasoned potatoes onto the prepared baking sheet in a single layer. Make sure the cut sides are facing down against the pan, as this is the secret to getting that deep, golden-brown crust. Avoid overcrowding the pan, use two sheets if necessary.
Place the pan in the oven and roast for about 40 to 45 minutes. Halfway through the cooking time, use a spatula to flip the potatoes gently so they brown on all sides. They are done when the edges are crispy and the centers are tender when pierced with a fork.
Remove the potatoes from the oven and transfer them to a festive serving bowl. Sprinkle the fresh chopped parsley over the top while they are still hot to release the herb’s aroma. Serve immediately while they are at their peak crispness.
