1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Let the potatoes cook for about 8 minutes or until just tender but not falling apart—this step is crucial for achieving that perfect soft interior.
3. Drain the potatoes well and let them sit for a few minutes to dry. Patting them dry with a clean kitchen towel helps remove excess moisture, which is key for crispiness.
4. In a large bowl, combine the melted butter, minced garlic, salt, pepper, thyme or rosemary, and smoked paprika if using. Toss the potatoes gently in this mixture until each piece is thoroughly coated.
5. Spread the potatoes out on the prepared baking sheet in a single layer, making sure they aren’t overcrowded. Overcrowding leads to steaming instead of crisping, so give them some breathing room.
6. Bake for 25-30 minutes, flipping the potatoes halfway through. Keep an eye on their color—the edges should turn a deep golden brown and feel crisp to the touch.
7. Once done, remove from the oven and immediately sprinkle with fresh parsley. Serve hot for the best texture and flavor.

I remember one chilly evening when I first nailed this recipe. After oversalting a pot of chili, I turned to these potatoes as a quick fix for dinner. The buttery garlic aroma filled the kitchen, and by the time they came out of the oven, even my picky toddler Eli was reaching for seconds. That mix of simplicity and satisfaction is what cooking should be about.