Preheat your oven to 425°F (220°C).

Wash the baby potatoes under cold running water to remove any dirt. Cut them in half or quarters.

Place the cut potatoes in a large pot, cover with salted water, and boil for 10-15 minutes until fork-tender.

Drain the potatoes in a colander and let them steam dry for a few minutes.

In a mixing bowl, combine olive oil, garlic powder, onion powder, dried rosemary, dried thyme, salt, and black pepper. Mix well.

Add the steamed potatoes to the seasoning mixture and toss until well-coated.

Line a baking sheet with parchment paper and spread the seasoned potatoes in a single layer.

Roast the potatoes in the preheated oven for 25-30 minutes, flipping halfway through.

Check doneness by poking with a fork; they should be crispy outside and tender inside.

Remove from the oven, garnish with chopped parsley, adjust seasoning if necessary, and serve hot.