Crispy Roasted Yukon Gold Potatoes (baking soda parboil method)

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• 2 lb Yukon gold potatoes
  Ingredient note

  Source: 2 lb Yukon gold potatoes
• ¼ teaspoon baking soda
  Ingredient note

  Source: ¼ teaspoon baking soda
• ¼ cup olive oil, duck fat, bacon fat, or melted butter (see notes)
  Ingredient note

  Source: ¼ cup olive oil, duck fat, bacon fat, or melted butter (see notes)
• 1 teaspoon fresh thyme (plus more for serving)
  Ingredient note

  Source: 1 teaspoon fresh thyme (plus more for serving)
• 1 teaspoon sea salt
  Ingredient note

  Source: 1 teaspoon sea salt
• ½ teaspoon black pepper
  Ingredient note

  Source: ½ teaspoon black pepper

1. Turn your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut the potatoes into 8 pieces each. (First, cut each potato in half lengthwise. Then, place them cut side down and cut both halves lengthwise then cut them crosswise once to make cubes.)
2. Add the baking soda to a large pot of water and bring it to a boil over high heat. Add the potatoes and boil them for 10 minutes.
3. Drain the potatoes using a colander then shake the colander to rough up the potatoes. They should look like they're coated in mashed potatoes. Let them dry for 1 minute.
4. Transfer the potatoes to a bowl and add the oil, thyme, salt, and pepper and mix well.
5. Spread the potatoes out in an even layer on the baking sheet and bake for 30 minutes. Turn the potatoes over and then continue to bake for another 10-15 minutes, until they are golden brown and super crispy. Serve the potatoes with extra fresh thyme sprinkled over top.