Basic Crispy Roasted Potatoes

• 2 L water (depending on pot size)
• 6 medium russet potatoes, peeled and quartered
• 2 tbsp sea salt
• 1 tbsp baking soda
• 3 tbsp olive oil
• 3 garlic cloves, pressed, grated, or finely chopped
• 1 tbsp vegan butter
• 1 tsp onion powder
• 1 tsp sea salt
• 1/2 tsp cracked black pepper
• 3 tbsp fresh thyme, smashed

Variation: Crispy Roast Potatoes with Seasoned Salt and Avocado Mayo Dip

• 2 to 2.5 lbs russet or Yukon Gold potatoes
• water for boiling
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2 to 3/4 cup avocado oil
• 1 tbsp fresh minced rosemary
• 1 lemon, zested
• 2 tbsp smoked, kosher, or sea salt
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup avocado or regular mayonnaise
• 1 large garlic clove, pressed
• 1 tbsp fresh minced chives
• 1 tsp fresh minced rosemary
• 1 tsp lemon juice
• 1/2 tsp kosher salt