Wash and brush the potatoes well. Cut them into even-sized pieces, about 1 inch - small even-sized pieces will roast evenly.
In a small bowl, mix the olive oil, garlic powder, onion powder, salt and black pepper. Drizzle over the potatoes and toss well to completely coat them.
Spread the coated potato pieces on a baking tray in a single layer. Roast in the oven at 400ºF/200ºC for 45-55 minutes. Halfway through cooking, flip the potato pieces and continue to cook until they’re golden brown and crispy on the outside. Serve hot.
Storage instructions
In the Fridge: Allow the potatoes to cool completely before transferring into an airtight container. They’ll keep in the refrigerator for about 3-5 days.In the Freezer: Transfer the cooled potatoes into a Ziplock bag or freezer-safe container and write the date on it. They'll keep for about 3 months, but their texture will change slightly and soften when reheated.To Reheat: Allow the potatoes to thaw overnight before reheating – their texture will be a bit softer. Reheat in the oven in a single layer at 400ºF/200ºC for 10-15 minutes. You can also do this on the stove or in the air fryer.
Video
Notes
Choosing the Right Potatoes: The best potatoes for roasting are ones that’ll soften inside while cooking but still hold their shape and get crispy on the outside. Starchy potatoes like Yukon Gold potatoes, Maris Piper or Russet potatoes are best for this recipe.
Don’t Skip The Oil: Olive oil – or any other neutral cooking oil with a high smoking point – is essential for the crispiest potatoes. Don’t skip the oil as it’s not only important for cooking, but it’ll make getting the potatoes out of the pan so much easier.
Customize To Your Taste: Crispy roasted potatoes are a great vehicle for experimenting with new flavors that you enjoy. Try them with dried rosemary, parsley or thyme, or mix in smoked paprika or parmesan cheese for extra taste.