1. Preheat your oven to 425°F (220°C). This high heat is crucial to achieve a crispy, golden crust on the potatoes.
2. In a large bowl, combine the melted butter, minced garlic, kosher salt, black pepper, and dried thyme or rosemary. If you’re using smoked paprika, add it here for that extra layer of flavor.
3. Add the halved potatoes to the bowl and toss them gently but thoroughly, ensuring each piece is coated with the garlic butter mixture.
4. Spread the potatoes out in a single layer on a large baking sheet. Try not to overcrowd them; this helps them roast evenly and get crispy.
5. Place the baking sheet in the oven and roast for 35-40 minutes, flipping the potatoes halfway through. You’ll know they’re done when they’re golden and crispy on the outside and tender inside.
6. Once roasted, remove the potatoes from the oven and sprinkle with freshly chopped parsley for a burst of color and freshness.
7. Serve immediately while warm and enjoy! If you like, add a pinch more salt or fresh cracked pepper to taste.

I recall the countless times Mama Lou and I would patiently flip the potatoes together, sharing stories and laughter. She always told me, “Patience, Sofia. The love in your cooking comes from the care you put into every step.” That lesson has stayed with me, and it’s part of what makes this recipe so special in my heart.