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1
Preheat the oven to 400F.
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2
Place the potatoes in a roasting pan, and toss well with 2 tablespoons olive oil, the garlic, bay leaves, thyme sprigs, and 1 heaping teaspoon salt.
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3
Cover tightly with aluminum foil, and roast the potatoes about 50 minutes, until theyre tender.
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4
(The time will really depend on size, age, and variety of potatoes.)
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5
When the potatoes have cooled, peel them, discard the bay leaves and thyme, and crumble the potatoes into chunky pieces with your hands.
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6
Heat a large saute pan over high heat for 2 minutes.
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7
(To get the potatoes nicely browned and crisp, dont overcrowd them.
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8
You may have to use two pans or brown them in batches.)
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9
Swirl in the remaining 2 tablespoons olive oil and wait 1 more minute.
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10
Add the crumbled potatoes, and season with the thyme leaves, salt, and pepper.
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11
Saute the potatoes until they are crispy on one side.
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12
(Dont try to move them or turn them if they are stuck to the pan; they will eventually release themselves, just be patient.)
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13
After about 8 minutes, when theyve browned nicely on the first side, stir them to let them color on all sides.
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14
Serve immediately, or set aside on a baking sheet.
