Preheat your oven to 475°F (245°C). This high temperature is crucial for achieving that perfect crispy exterior.

Wash and dry your potatoes thoroughly. Cut them into evenly sized 1-inch chunks. Uniform pieces ensure even cooking!

Place the potato chunks in a large bowl. Drizzle with 2 tablespoons of olive oil and toss to coat evenly.

Spread the potatoes in a single layer on a large baking sheet. Leave space between pieces to prevent steaming.

Roast for 20 minutes, then remove from the oven. The undersides should be starting to brown.

In a small bowl, combine the remaining olive oil, minced garlic, rosemary, thyme, red pepper flakes, salt, and pepper.

Flip the potatoes, then drizzle the herb-oil mixture evenly over them, ensuring each piece gets some flavor.

Return to the oven and roast for an additional 15-20 minutes or until potatoes are deeply golden and crispy on the outside, and tender when pierced with a fork.

Remove from the oven and sprinkle with fresh parsley before serving.