Preheat the oven to 425 degrees
Dice the potatoes and place them into a glass 13 X 9 pyrex baking dish
Sprinkle the potatoes with the thyme, salt, pepper, and garlic and onion powder
Pour on the olive oil and toss the potatoes until the spices and oil are well coated (it will be very oily - you will need the oil to help with roasting)
Spread out potatoes into an even layer so that they cook evenly
Roast the potatoes at 425 degrees for around 1.5 hours, checking every 20 minutes
Every 20 minutes, remove potatoes from oven and use a spatula to scrape any stuck pieces from the bottom of the pan and toss potatoes around.
Cook for approximately 1.5 hours, or until potatoes are crispy and tender
Once the potatoes are almost done, dice up the yellow onion and 6 cloves of garlic
Sautee the onion and garlic with a touch of olive oil in a skillet on medium high heat
Sautee for 10-15 minutes, or until caramelized and cooked down
Once the potatoes are finished cooking, transfer the onion mixture to the dish with the potatoes and stir to combine before serving