1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
2. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook gently for 2–3 minutes, stirring frequently, until fragrant but not browned. This is key—burnt garlic turns bitter, so keep an eye on it.
3. Transfer the cubed potatoes into a large mixing bowl. Pour the garlic butter and olive oil over the potatoes, then sprinkle with salt, pepper, rosemary, and thyme.
4. Toss everything together until the potatoes are evenly coated. You want each piece to glisten with that buttery, herby goodness.
5. Spread the potatoes in a single layer on the baking sheet, making sure they have space to crisp up. Crowding the pan leads to steaming instead of roasting.
6. Roast in the preheated oven for about 35–40 minutes, flipping the potatoes halfway through. Look for a golden-brown crust and soft interior—a sign they’re perfectly cooked.
7. Once out of the oven, sprinkle with fresh parsley for a burst of color and freshness.
8. Serve immediately and enjoy the warm, garlicky aroma filling your kitchen—it’s the kind of scent that brings back memories of my own childhood dinners.

Pro tip from my travels: If you want an extra layer of flavor, sprinkle a handful of grated Parmesan over the potatoes during the last 5 minutes of roasting. It’s a little Italian-inspired twist that Nonna Rosa would have surely approved.