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Preheat the oven to 450 degrees F.
Add the potatoes to a large saucepan and cover with cold water by 1 inch.
Add the baking soda and 1 tablespoon salt to the water. Cover, set over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes are tender and give easily when pierced with the tip of a knife, 15 to 20 minutes.
Drain the potatoes, then set the strainer over the top of the saucepan for a few minutes so the outsides of the potatoes can dry.
Transfer the potatoes to a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are coated. Sprinkle generously with salt and pepper; toss again.
Using the bottom of a small juice glass or bowl, smash each potato firmly but gently; you want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.
Roast the potatoes until the bottoms are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes.
Transfer to a platter and serve with the garlic aioli on the side for dipping.