Step 1

Add the cut potatoes to a large pot of salted water. Add the baking soda. Bring the mixture to a boil. Reduce the heat, and gently simmer for 12-15 minutes, until a paring knife can be inserted into the center with little resistance.

Step 2

Strain the potatoes in a colander, then shake them in the colander vigorously to roughen the edges. Set aside to dry for 10 minutes, then transfer to a large rimmed baking sheet.

Step 3

While the potatoes cool, preheat the oven to 425°F (220°C).

Step 4

In a small saucepan over medium heat, combine the oil, thyme, and elephant garlic. Cook, stirring and shaking the pan constantly, for about 3 minutes, or until the herbs and garlic are fragrant.

Step 5

Remove the thyme from the oil, and pour the infused oil and elephant garlic cloves over the cooled potatoes. Season with 1 teaspoon kosher salt, and gently toss to combine.

Step 6

Roast in the preheated oven for 1 hour, turning halfway through, until golden brown and crispy.

Step 7

Remove the potatoes from the oven, and garnish with grated Parmesan, lemon zest, and flaky sea salt. Serve immediately.

Step 8

Enjoy!