Super-Crispy Thyme Roasted Potatoes

1. Preheat the oven to 450°F and place a large metal baking sheet in the oven while it heats.

2. Cut 1 1/2 pounds of Yukon Gold potatoes into roughly 1 1/2-inch chunks and place them in a pot with enough cold water to cover them.

3. Add 1 teaspoon kosher salt and 1/4 teaspoon baking soda to the water, bring to a boil, then reduce to a simmer and cook for 8 to 10 minutes until the outsides are tender but the potatoes are not falling apart.

4. Drain the potatoes thoroughly and let them steam-dry in the colander for 3 to 5 minutes.

5. Return the potatoes to the empty pot and shake them vigorously for 15 to 20 seconds until the surfaces become rough and slightly mashed around the edges.

6. Add 2 1/2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon fresh thyme leaves, then toss until evenly coated.

7. Carefully remove the hot baking sheet from the oven, spread the potatoes in a single layer with space between them, and place a flat side of each piece against the pan.

8. Roast for 20 minutes without moving the potatoes, then flip them and roast for another 20 to 25 minutes until deeply golden, crisp on the outside, and tender inside.

9. Remove from the oven and toss with 1/2 teaspoon fresh thyme leaves and additional kosher salt to taste before serving.