1. Preheat your oven to 425°F (220°C). This high temperature is key for getting that perfect crispy crust.
2. Wash and dry the potatoes thoroughly. Leaving the skins on adds texture and nutrients.
3. In a large bowl, toss the potatoes with olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Make sure every potato piece is nicely coated—this is where the flavor starts to build.
4. Spread the potatoes out in a single layer on a large baking sheet. Avoid overcrowding so they roast evenly and get crispy.
5. Place the baking sheet in the oven and roast for 25-30 minutes, flipping the potatoes halfway through to ensure even browning.
6. About 5 minutes before they’re done, if you’re using Parmesan cheese, sprinkle it evenly over the potatoes and return to the oven. The cheese will melt and add a lovely savory depth.
7. Remove from the oven when the potatoes are golden brown and crispy on the outside, tender inside (test with a fork to make sure).
8. Let them rest for a few minutes before serving to let the flavors meld together.

One trick I learned from my grandmother is to use fresh herbs generously—they brighten the dish and make mealtime feel like a celebration. Also, flipping the potatoes halfway through roasting is crucial for that even golden crunch that everyone loves.