📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for perfectly crispy potatoes. Don't skip this step!!
2. Wash and chop your potatoes: Give 'em a good scrub! I like to use Yukon Gold or russet potatoes – they roast up beautifully. Cut them into roughly 1-inch pieces. If you’re using smaller potatoes, you can cut them in half or leave them whole.
3. Dry those taters!: This is super important for crispy potatoes! Thoroughly dry your potatoes with paper towels. Any excess moisture will result in soggy potatoes – nobody wants that.
4. Toss with oil and seasonings: In a large bowl, toss the potatoes with 2 tablespoons of olive oil, 1 tablespoon of dried herbs (Italian seasoning works well, but feel free to get creative!), 1 teaspoon of garlic powder, and salt and pepper to taste. Make sure every piece is nicely coated.
5. Spread on baking sheet: Spread the potatoes in a single layer on a large baking sheet. Avoid overcrowding; this ensures even browning and crispy edges. Trust me, it makes all the difference.
6. Roast until golden brown and crispy: Pop that baking sheet into the preheated oven and roast for 30-45 minutes, flipping the potatoes halfway through. Keep an eye on them, as oven temperatures can vary. Larger potato chunks will take longer to cook, so check their tenderness with a fork.
7. Optional: Mash some for extra yumminess: Once the potatoes are almost done, you can use a potato masher to gently smash some of them. This creates a nice variety of textures - some crispy, some fluffy.
8. Serve and enjoy! : Once the potatoes are perfectly golden brown and crispy, remove them from the oven and let them cool slightly before serving. They're amazing as a side dish, but they can also be used as a base for other dishes or added to salads. Yummy!