Begin by preheating your oven to 425°F (220°C). This temperature is crucial for achieving that golden, crispy exterior we all love. While the oven warms up, line a large baking sheet with parchment paper. This prevents sticking and makes for an easier cleanup — win-win!

Take your Yukon Gold potatoes and chop them into 1 to 1½ inch pieces. This size ensures even cooking, so they’re tender all the way through. Toss the potato chunks in a medium bowl.

Now, sprinkle the sea salt, garlic powder, dried rosemary, dried thyme, black pepper, and smoked paprika over the potatoes. Drizzle in the olive oil, ensuring everything gets a smooth coating. Use your hands or a spatula to toss gently until the potatoes are evenly coated with the oil and seasonings.

Spread the seasoned potato pieces in a single layer on your prepared baking sheet. Be cautious not to overcrowd them; proper spacing allows them to crisp up beautifully.

Place the baking sheet in the preheated oven and roast for about 25 minutes. At the 15-minute mark, take a moment to toss the potatoes around. This helps achieve that even crispness. After the full 25 minutes, use a fork to check if they’re tender. If they’re still a bit firm, let them roast for another 5 minutes.

Once your potatoes are wonderfully golden and fork-tender, carefully transfer them to a serving bowl. For a touch of finesse, garnish with minced fresh parsley. Serve warm and enjoy the delightful crunch!