Heat the oven the 425 degrees.

Place your potatoes in cold salted water and bring to a boil. Once the water is boiling, turn the heat down slightly to medium-high and continue to cook for 15 to 20 minutes until you can pierce the potatoes with a fork but they are not waterlogged and falling apart. Drain the potatoes well and place them on a baking sheet, you want to make sure there is no water on the baking sheet or the potatoes will steam in the oven instead of getting crispy. Once the potatoes have cooled slightly, using the palm of your hand or the bottom of a glass, press down to flatten them. Add your garlic cloves, thyme springs, olive oil, paprika, cumin, olive oil, and salt, and toss to combine.

Roast in the oven for 40 to 45 minutes or until golden brown and crispy.