Preheat your oven to 400°F.
Place your potatoes into a large pot. Cover the potatoes with water going about 1 inch above the potatoes, and season generously with salt (like you would when cooking pasta).
Place the pot over a stove burner set to medium-high heat, and bring up to a boil. Boil the potatoes for 15 minutes, or until fork tender. Run the cooked potatoes under cold water to cool enough to handle, and cut the potatoes in half. Set aside.
In a large bowl, combine garlic, rosemary, thyme, salt, pepper, and olive oil. Mix to combine. Add your halved baby potatoes to the seasoning mix, and toss to evenly coat.
Pour your baby potatoes onto a large baking sheet and arrange into an even layer. For extra crispy potatoes, use a stainless steal or aluminum baking sheet and arrange the potatoes cut side down! Roast in the center of your preheated 400°F oven for 15 to 20 minutes, or until golden brown and crispy.
Cool slightly before serving!