First, preheat oven to 425 degrees Fahrenheit. Line a rimmed baking pan with parchment paper.
Wash and dry potatoes. Slice into 1 inch cubes.
In a large bowl, add cubed potatoes, oil and all seasonings. Toss until potatoes are completely coated.
Arrange potatoes in a single layer on lined pan.
Roast for 30 minutes or until potatoes are crispy on the outside and fork tender. For crispier potatoes, broil on high for 1 to 2 minutes, watching closely.
Finally, remove from oven. Serve hot and fresh!
Notes
Both Russet potatoes and Yukon gold potatoes are great for roasting.
If needed, baby red potatoes are another great option.
Do not skimp on the seasonings. These potatoes are meant to be very flavorful!
With that said, feel free to adjust exact amounts of seasonings to suit your taste.
Roast until potatoes are crispy on the outside and fork tender.
There is no need to flip the potatoes.
Store leftovers in the fridge for up to 4 days.
To reheat, spread potatoes on a lined pan. Reheat at 350 degrees Fahrenheit for 5 to 7 minutes.