Preheat your oven to 425°F (220°C).

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

Bring a pot of salted water to a boil and cook the potatoes for approximately 10 minutes.

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

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

Return the boiled potatoes to the pot and add sea salt, black pepper, garlic powder, dried rosemary, and dried thyme. Shake gently to coat.

Add the seasoned potatoes to the hot baking sheet in a single layer.

Roast the potatoes for 25 to 30 minutes, flipping halfway through cooking.

Check for doneness after about 45 to 50 minutes; they should be golden brown and crispy.

Remove from the oven and let cool for a couple of minutes before serving.