Preheat the oven to 425°F. Line a large sheet pan with parchment paper.

Rinse the baby potatoes under cold water and dry them thoroughly using paper towels. Moisture will prevent them from crisping up.

In a medium mixing bowl, add the potatoes, olive oil, kosher salt, black pepper, and garlic powder. Toss well using a spatula or large spoon until the potatoes are evenly coated.

Spread the potatoes out onto the prepared sheet pan in a single layer, cut side down if halved, with space between each one for better browning.

Place the pan in the oven and roast for 25 to 30 minutes, or until the potatoes are golden brown and crispy on the outside and tender when pierced with a fork.

Remove the pan from the oven and let the potatoes cool slightly. Just before serving, sprinkle with fresh thyme leaves.