Step 1: Preheat your oven to 425°F (220°C). Line a large, heavy-duty baking sheet with parchment paper.
Step 2: Cut the scrubbed potatoes into even-sized wedges, about 1/2 to 3/4 inch thick. For maximum crispness, you can soak the cut potatoes in cold water for 30-60 minutes, then drain and pat them completely dry.
Step 3: In a large mixing bowl, combine the olive oil, chopped fresh rosemary, chopped fresh thyme, minced garlic, salt, black pepper, and optional red pepper flakes. Whisk to combine.
Step 4: Add the potato wedges to the bowl with the herb and oil mixture. Toss thoroughly, ensuring every potato piece is evenly coated.
Step 5: Arrange the seasoned potato wedges in a single layer on the prepared baking sheet. Ensure there is enough space between each wedge; use two baking sheets if necessary to prevent overcrowding and promote crisping.
Step 6: Roast for 30-45 minutes, flipping the potatoes halfway through, until they are deep golden-brown and fork-tender. For extra crispiness, increase the oven temperature to 450°F (230°C) for the last 5-10 minutes, watching carefully.
Step 7: Remove from oven, transfer to a serving dish, and sprinkle with fresh chopped parsley before serving immediately. Taste and adjust seasoning if needed.