Start with the dry mixture by mixing the thyme, paprika, salt and pepper. Keep aside.

Place a medium pot filled, with water, on high heat and bring to a boil. Add the diced potatoes, bring again to a boil and cook for 4’. Remove from the water into a colander to strain and dry as this will help making them as crispy as possible when sautéed.

When completely dry, take a large non-stick frying pan and put on medium-high heat. Pour the oil and allow to heat up. Then add the potatoes sautéing them while frequently tossing them until golden brown. A minute before the end add the dry mixture, give it a final toss, discard the garlic and serve in a plate lined with kitchen paper to absorb any excess oil.