Food By Maria

0 Bring a large pot to a boil and add the salt and baking soda.  Add the potatoes and parboil them for 10 minutes.
1 Preheat oven to 425F and line 1-2 baking sheets with parchment paper.
2 Remove from water, strain and transfer to a large bowl. To the bowl, add the salt, pepper, onion powder, oil, garlic and butter. Stir gently.
3 Transfer potatoes to a baking sheet. You need to make sure each potato has room to breathe and is cut-side down.  You may need to use two baking sheets depending on how many potatoes you cook.
4 Place in the oven and bake for 30 minutes.
5 Remove from the oven, flip each potato and evenly distribute with fresh thyme.
6 Cook for another 20 minutes or until perfectly crispy and golden.
7 Serve with fresh lemon (optional) but highly recommended if enjoyed with a fresh salad or greens.
8 But honestly, you can...Enjoy. With. Anything.
Variation: Crispy Roast Potatoes with Seasoned Salt and Dip
10 Peel and cut the potatoes - Chop the two ends of the potatoes off, slice the large middle section in half lengthwise then chop those in halves depending on the size of the potato. 
11 Add peeled potatoes into a large pot with salt and baking soda. Cover with cold water and bring to a boil. Once boiling, parboil for 8-10 minutes until fork tender but not falling apart.
12 Strain the potatoes in a colander and then put them back into the pot with the lid on and gently shake them to lightly fluff them up, for about 30 seconds.
13 Preheat the oven to 425F.  Once preheated, add Avocado Oil to a roasting pan or sheet pan, making sure to cover the bottom of the pan (about 1/2-3/4 cup of oil). Place the pan in the oven to warm the oil for 10 minutes.
14 After 10 minutes, remove the pan from the oven and carefully add in the potatoes. Gently toss the potatoes in the hot oil and make sure they’re in a single layer on the pan. Place in the oven for 60-70 minutes, tossing gently in the oil every 20 minutes, until the potatoes have a golden brown color all over.
15 While the potatoes are cooking - Make the seasoned salt:  Mix together the 1 tbsp fresh minced rosemary, lemon zest from one lemon, 2 tbsp smoked / kosher / or sea salt, 1 tsp dried oregano, ½ tsp garlic powder and ½ tsp onion powder. Set aside.Make the mayo: In a small bowl mix together the avocado mayo, 1 garlic clove pressed, 1 tbsp fresh minced chives, 1 tsp fresh minced rosemary, 1 tsp lemon juice and 1/2 tsp kosher salt. Set aside.
16 Once the potatoes are cooked and golden brown all over, remove from the oven. Take the potatoes out of the pan with a slotted spoon and add to a bowl. Toss the potatoes with the seasoned salt and then serve with the mayo on the side.