Step 1

Preheat the oven to 375 F (190 C).

Step 2

Wash and dry the potatoes, removing any visible dirt.

Step 3

In a medium mixing bowl, toss the potatoes with the olive oil, garlic, rosemary, salt, pepper, and dry thyme leaves.

Step 4

Arrange the seasoned potatoes in a single layer on a small rimmed baking sheet. If there was any leftover seasoning or oil in the bowl, scoop that out and spread it over the potatoes. Cover the baking sheet tightly with foil, and bake for 40 minutes (if your potatoes are exceptionally small, you may want to bake them a little less).

Step 5

After 40 minutes, remove the potatoes from the oven, remove the aluminum foil, and give the potatoes a good stir with a wooden spoon. Turn the oven temperature up to 450 F (232 C). Once the oven reaches 450 F, return the potatoes to the oven, and bake them for 10 - 15 minutes. The potatoes are ready when they’re fork tender and the skin is crispy. It’s important to keep an eye on them during this part of the cooking process because the cooking time varies based on the size of the potatoes you’re using.

Step 6

Remove the potatoes from the oven, toss them with the fresh diced parsley, and serve.