Instructions

• Preheat the oven to 425°F and place a rack in the middle position.
• Rinse the 2 pounds of small red or gold potatoes under running water and gently scrub to remove dirt. Cut the potatoes into 1-inch cubes.
• (Optional) Place the diced potatoes in a bowl of cold water and soak for up to 1 hour to remove excess starch. Drain and pat the potatoes completely dry with a clean kitchen towel or paper towels.
• If needed, chop the fresh rosemary and fresh thyme so you have 1 1/2 tablespoons of each. In a large bowl, combine the potatoes with 2 tablespoons extra virgin olive oil, 1 teaspoon garlic powder, 1 1/2 tablespoons chopped rosemary, 1 1/2 tablespoons chopped thyme, 1/2 teaspoon smoked paprika, and sea salt and freshly ground black pepper to taste. Toss until the potatoes are evenly coated.
• Spread the seasoned potatoes in a single layer on a baking sheet, leaving space between pieces so they can brown.
• Roast in the preheated oven for 30 to 35 minutes, tossing once about halfway through (after roughly 15 minutes), until the potatoes are golden brown and fork-tender.
• Remove from the oven and serve.