Ingredients

• Ingredients Scale 1x2x3x 2 lbs. potatoes (use your favorite), scrubbed and dried, cut into 1/2 -3/4 inch cubes. 1 tablespoon olive oil 1 teaspoon garlic powder 1/2 teaspoon paprika (regular or smoked) 1/2 teaspoon salt, or to taste fresh cracked pepper, to taste

Preparation

• Instructions Preheat oven to 425 degrees F. Place cubed potatoes on the center of a rimmed baking sheet lined with parchment paper or silicone mat (no liner is fine too). Drizzle with olive oil, garlic powder, paprika, salt and pepper. Using your fingers and hands, toss the potatoes well and spread into a single layer. (Alternatively, you can add everything to a bowl, toss, and place on the baking sheet.) Place in the oven, on the center rack, and bake for 25 minutes, stirring once. Turn oven to 500 degrees F. and roast another 10 – 15 minutes, stirring once until edges are golden and crispy. Let cool a few minutes and serve right away. Serves 4 – 6 Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days, in a covered container. To keep longer, freeze the potatoes for up to 2 months in freezer safe containers or ziplock bags.