Preheat the oven to 350°F/180°C. Wash the potatoes well. Peel and chop them into ½-inch slices/cubes.
Transfer the potato to a baking tray lined with parchment paper, drizzle with oil, and season with salt & pepper. Toss well so they're thoroughly coated.
Spread them in a single layer so there is no overlapping. Even better, leave some space between them so they roast (rather than just steam).
Bake them at 350°F/180°C for about 15-20 minutes. Bake for up to 30 minutes for larger pieces. They're ready when they’re slightly crisp, golden brown on the edges, and knife/fork-tender in the middle.
Remove them from the oven, cool for just a few minutes, then serve!
Video
Notes
No need to peel: The skin is edible and contains even more nutrients, but it does add extra texture some may not enjoy.Cut even pieces: That way, they’ll roast evenly, too. And don’t worry if you notice some white liquid when chopping – this is just starch escaping the potatoes.Experiment with seasonings: Garlic and rosemary are great when serving them on a savoy side. Smokes paprika and/or cayenne pepper work well, too.Check the blog post for serving suggestions!