Then, use a sturdy cutting board and chef's knife to cut each of them into one-inch cubes (see video).Tip- Cut the potatoes in similar sizes so they cook evenly. You can also make them 2-inch cubes instead of 1-inch. But, don't make them smaller than 1-inch as they will get mashed in the cooking process.
Place the potatoes in a pot and fill with water and 1 tablespoon salt.
Boil the potatoes for 3 to 4 minutes or until they are about 80% cooked - they will be soft outside but still firm towards the middle.
Drain them well in a colander and shake off any excess liquid. Then, place them in a dry mixing bowl. Tip - You want to drain off as much liquid as possible so the potatoes will bake crisp. Any moisture will create steam and prevent them getting crisp.
Next, pour about 3 tablespoon olive oil as evenly as you can over the potatoes. Turning them so each is well coated in the oil.
Sprinkle the potatoes with salt, pepper, garlic powder, paprika, and oregano. Tossing them so they are well coated.
Brush an unlined baking tray with the remaining olive oil. Pour over the potatoes and spread them evenly.Tip - A lined baking tray creates steam from any residue moisture in the potatoes. But, an unlined baking tray dried out all the excess moisture encouraging those crispy edges.
Bake for about 45 to 50 minutes turning them every 15 minutes to roast evenly on all sides.
Remove from the oven and sprinkle with fresh herbs. Season with more salt and pepper if necessary.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you