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Preheat oven to 425℉.
In a bowl, combine diced potatoes, avocado oil, salt, granulated garlic and dried thyme. Toss well so that all potato pieces are well coated.
Spread potatoes out on a large unlined baking sheet. NOTES: Using a large unlined baking sheet is important in achieving crispy roasted potatoes. I find in testing that the potatoes need to have direct contact with the metal of the baking sheet to get that lovely crisp outside. And the large baking sheet is needed to give the potatoes room to roast. Crowded potatoes will steam one another as the cook instead of getting that lovely roasted texture and flavor. Spread the potatoes between two smaller baking sheets if needed. Yes, both of these recommendations might make for more dishes but it will also result in delicious crispy sweet potatoes...and that is what you are here for, isn't it
Roast the potatoes for 25 minutes, tossing at the 15 minute mark. Your potatoes are done once they are fork tender and have a lovely brown crustEnjoy warm or let cool completely before storing in your fridge in an air-tight container for up to 5 days or in your freezer for up to 2 months.