1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Wash and dry the potatoes thoroughly. Cutting them into uniform 1-inch chunks helps them cook evenly, which is something I learned the hard way after uneven bites at dinner!
3. In a large bowl, toss the potato chunks with olive oil, salt, pepper, garlic powder, and your choice of herbs. Make sure every piece is coated well—this is where the flavor really starts.
4. Spread the potatoes out in a single layer on the baking sheet. Crowding them will steam the potatoes instead of crisping them, so give them some breathing room.
5. Roast in the preheated oven for about 35-40 minutes, flipping the potatoes halfway through. You’re aiming for golden edges and a fork-tender center. I like to check at 30 minutes just to get a peek—sometimes ovens vary!
6. Once roasted, remove from the oven and sprinkle with fresh parsley or chives if using. Serve immediately for that perfect mix of crispy and creamy.

Pro tip from my kitchen: If you’re short on time, parboil the potatoes for 5 minutes before roasting. It speeds up cooking and gives you an even fluffier inside. Also, don’t skip tossing halfway—flipping helps all sides get that beautiful golden crust.