Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.

Bring a large pot of water to a boil. Add the baking soda and the halved baby potatoes. Boil for 10 minutes until fork-tender, then drain well and let them sit for 2 minutes to allow steam to escape [1.1].

Transfer the parboiled potatoes to a large bowl. Add olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper. Toss vigorously to coat the potatoes and rough up their edges.

Spread the potatoes in an even, single layer on the prepared baking sheet, ensuring the cut sides are facing down to maximize caramelization.

Roast for 25 to 30 minutes, flipping halfway through, until the potatoes are deeply golden brown and crispy.

Remove from the oven, garnish with additional fresh herbs if desired, and serve immediately.