Preheat your oven to 425°F (220°C).

Wash and peel the potatoes thoroughly, then chop into even-sized chunks, about 1 to 2 inches thick.

Place the potato chunks in a large pot of salted water and bring to a boil. Reduce to a simmer and cook for about 10 minutes.

Drain the potatoes in a colander and let them sit for a few minutes to steam.

Drizzle olive oil onto a large baking sheet and place in the oven for about 5 minutes.

Return drained potatoes to the pot, add sea salt, black pepper, garlic powder, rosemary, and thyme, then shake to coat.

Carefully add the seasoned potatoes to the hot baking sheet in a single layer and roast for 25-30 minutes.

Flip the potatoes halfway through roasting for even crisping.

Continue roasting until they are golden brown and crispy on the outside.

Cool for a couple of minutes before serving.