2 lbs Russet potatoes, peeled and cut into fries or bite-sized cubes
2 lbs baby gold potatoes (halved) or Yukon gold potatoes (cut into 1-inch chunks)
3 tbsp extra virgin olive oil or melted unsalted butter
4 cloves garlic, finely minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves, finely chopped
1 tsp kosher salt and 1/2 tsp freshly cracked black pepper
2 tbsp fresh chopped Italian parsley for finishing