Ingredients:

  • 2 lbs (900g) red potatoes, washed and cut into 1-inch (2.5cm) chunks
  • 3 tablespoons (45ml) olive oil
  • 1 teaspoon (5g) kosher salt
  • ½ teaspoon (2.5g) black pepper, freshly ground
  • 1 teaspoon (3g) garlic powder
  • ½ teaspoon (1.5g) dried rosemary (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and chop the potatoes into even 1-inch (2.5cm) chunks.
  3. In a large bowl, toss the potato chunks with olive oil, salt, pepper, garlic powder, and rosemary (if using).
  4. Spread the potatoes in a single layer on the baking sheet. Don’t overcrowd the pan.
  5. Roast for 35-40 minutes, flipping halfway through, until golden brown and tender when pierced with a fork.
  6. Sprinkle with fresh chopped parsley before serving, if desired.