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Preheat oven to 400F. Cut the potatoes into half inch pieces. In a pan, bring water to a boil, place the potatoes with 1 teaspoon of salt and simmer for 7–10 minutes. Drain potatoes and set aside for a few minutes to dry thoroughly.
In an oven–proof skillet, placed on medium–high heat, melt the butter with oil. Cook the minced garlic and cloves for 2 minutes. Add the potatoes and fresh thyme and move the pan around to fully coat the potatoes. Cook for 5 minutes or until they become crispy on the sides.
Transfer skillet to oven and roast for 10–15 minutes.
Serve warm with fresh thyme and chili flakes