Preheat the oven. Set your oven to 425°F (220°C). Place a large, rimmed baking sheet inside to heat up. A hot pan helps the potatoes crisp on contact.

Prep the potatoes. Scrub and pat dry. Peel if you prefer a cleaner texture; otherwise, leave the skins on for extra bite and nutrients. Cut into 1-inch cubes or wedges of similar size.

Rinse and dry. Put the cut potatoes in a bowl of cold water and swish for 20–30 seconds to remove excess starch. Drain, then thoroughly pat dry with a clean towel. Dry potatoes crisp better.

Season. In a large bowl, toss potatoes with olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and herbs if using. Mix until every piece is evenly coated.

Roast on a hot pan. Carefully remove the preheated baking sheet. Spread potatoes in a single layer with space between pieces. Crowding traps steam, which softens the crust.

Roast until crisp-tender. Bake for 20 minutes. Flip with a sturdy spatula to expose new sides to the pan, then roast another 12–18 minutes, until golden brown and crisp on the edges.

Finish and serve. Sprinkle with a pinch of salt, add chopped parsley or chives, and a light squeeze of lemon if you like. Serve hot.