Preheat oven to 425°. Scrub potatoes clean and cut into even 3/4" cubes. Crush rosemary between your thumb and palm and sprinkle over potatoes on a large baking pan. Sprinkle thyme and garlic powder and season to taste with salt and pepper. Pour olive oil and mix with your hands to coat evenly. Spread potatoes across baking sheet, leaving room for heat to circulate.

Roast potatoes for 20 minutes then check to test for smooth texture with a fork and browned color on underside of potatoes. Roast for another 5-10 minutes, if needed, until crisp and tasty. Serve immediately.