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PdfPreheat oven to 425 degrees F.
Cut potatoes into half. The potatoes should be about 1 or 1.5 inches round. If they are larger, cut them into smaller pieces.
On a large sheet pan (or 2 sheet pans to avoid overcrowding), toss the halved potatoes with olive oil, minced garlic, fresh rosemary, fresh thyme, and salt and pepper to taste. I used 1 teaspoon salt and ⅓ teaspoon pepper.
Arrange the potatoes flat side down and make sure the sheet pans are not overcrowded.
Roast for about 25 minutes undisturbed, flipping them after about 18 minutes or when a golden brown crust forms on the flat side. If not browned enough, wait a little longer before flipping. Roast until tender and golden brown.
Let cool for about 5 minutes before serving. Enjoy!