Fill a large pot with salted water and bring to a boil. Add the peeled, chopped potatoes and parboil for 10–12 minutes—they should be fork-tender but not falling apart.

Drain the potatoes and let them sit for 5 minutes to steam dry. This step helps remove moisture, making them even crispier when roasted.

Return the potatoes to the pot. Add 1 tablespoon of olive oil and 1 tablespoon of cornstarch. Shake the pot vigorously with the lid on. This “roughing up” creates textured edges that turn wonderfully crunchy in the oven.

Preheat the oven to 220°C (425°F). Spread the potatoes in a single layer on a baking sheet—make sure they’re not overcrowded.

Drizzle with the remaining olive oil, then sprinkle with salt, pepper, garlic powder, smoked paprika, rosemary, and thyme. Toss gently to coat evenly.

Roast for 40–45 minutes, flipping halfway through, until the potatoes are crisp, golden brown, and fragrant.

Let the potatoes cool slightly before serving. Sprinkle with fresh parsley or a pinch of flaky sea salt for that final touch.

Serve these roast potatoes alongside roasted meats, grilled veggies, or your favorite dipping sauce—they’re guaranteed to steal the spotlight.