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Wash and peel the potatoes, then cut them into 2 inch chunks.
Add the potatoes to a large pot. Fill with cold water until the potatoes are completely covered. Add 2 tablespoons of salt and baking soda then mix until dissolved. Bring the water to a boil over high heat and boil the potatoes for 15-20 minutes until fork tender. Drain well and place back in the pot or a bowl and shake vigorously.
Preheat the oven to 450 (preferably convection setting). Pour ½ cup oil, smashed garlic cloves and thyme in a deep baking casserole dish or baking. Carefully place the potatoes in the pan and toss them in the oil until fully covered in a single layer. Bake at 425F for 50-60 minutes. Make sure to flip the potatoes using a thin, flexible metal spatula to release any stuck potatoes EVERY 20 mins (DO NOT SKIP THIS STEP). Continue roasting until potatoes are deep brown and crisp all over.
Transfer potatoes to a large bowl and toss with salt pepper and parsley. Serve with my Homemade Mayonnaise (See previous reel for recipe). Serve and Devour!