1. Preheat your oven to 425°F (220°C). I like to use a convection setting if my oven has it—it helps get those potatoes extra crispy.
2. In a large bowl, toss the cubed potatoes with melted butter, minced garlic, thyme, smoked paprika, salt, and pepper. Make sure every piece is well coated—this is where all the flavor starts to build.
3. Spread the potatoes out in a single layer on a baking sheet lined with parchment paper or a silicone mat. Overcrowding is the enemy of crispiness, so give them some space to breathe.
4. Roast in the preheated oven for 25 minutes, then take the tray out and flip the potatoes gently with a spatula. This helps ensure even browning on all sides.
5. Return the potatoes to the oven and roast for another 15-20 minutes until golden brown and crispy. You’ll know they’re ready when the edges are crunchy and the centers are tender when pierced with a fork.
6. Remove from the oven and sprinkle with fresh parsley. Serve immediately for the best texture and flavor.

One little tip from my experience: don’t skip that flipping step halfway through roasting. It’s what turns good potatoes into truly irresistible Crispy Garlic Butter Potatoes. I learned this the hard way during a rushed weeknight when I skipped flipping—lesson learned!