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Preheat your oven to 400 degrees F.
Wash and scrub your potatoes to make sure they are nice and clean, then spread them out to let dry.
Slice each potato in half or in quarters, for large potatoes. All the potatoes should be roughly similar in size, for even roasting.
Place all the potatoes on a rimmed 11×17 inch baking sheet.
Add 3-4 cloves smashed garlic.
Drizzle the potatoes and garlic with 3 and ½ tablespoons olive oil.
In a small bowl, combine all the spices: 1 teaspoon kosher salt, ½ teaspoon seasoning salt, a bit of cracked black pepper, ¼ teaspoon thyme, ⅛ teaspoon cayenne pepper, and ½ teaspoon garlic powder.
Sprinkle the spices over the tops of the potatoes. Use your hands to massage the oil and spices into the potatoes.
Arrange the potatoes on the pan so that they are cut-side down.
Roast the potatoes at 400 degrees for about 30 minutes.
Take the pan out of the oven and carefully flip the potatoes over.
Place the pan back in the oven and continue roasting for another 15-20 minutes (the total roasting time is 45-50 minutes).
Take the potatoes out of the oven and serve immediately. Garnish with chopped herbs and toss with 1 tablespoon white wine vinegar.