Start by preheating your oven to 425°F (220°C). A hot oven is essential for that crispy exterior.

Wash your choice of potatoes thoroughly. If you’re using red or Yukon gold, there’s no need to peel them. Just chop them into bite-sized pieces—about 1-inch cubes work well. This will ensure they roast evenly.

In a large mixing bowl, toss the potato cubes with the olive oil, ensuring they’re well coated. Then, sprinkle in the roasted garlic powder, lemon zest, salt, black pepper, and your chosen herbs. Mix thoroughly so every piece is covered in flavor.

Spread the seasoned potatoes in a single layer on a baking tray. If possible, use parchment paper for easy cleanup—who doesn’t love that? Avoid overcrowding the tray, as this will steam the potatoes instead of roasting them.

Place the tray in your preheated oven and roast for about 25-30 minutes. Halfway through, flip the potatoes so they brown evenly. Keep an eye on them; you want them golden brown and crispy on the outside while remaining fluffy inside.

About five minutes before you take them out, sprinkle the grated Parmesan over the potatoes if you’re using it. This allows the cheese to melt slightly and create a savory crust.

Once they’re out of the oven, taste and adjust seasoning if necessary. Serve them hot as a side dish and garnish with a bit more fresh herbs if desired.