Step 1

Preheat oven to 425°F. I prefer to use an unlined baking sheet because I find that the potatoes having direct contact with the metal helps to give them a deliciously crisp outside, however, you can line your baking sheet with parchment paper for easy clean up.

Step 2

Place the cut potatoes in a medium bowl. Sprinkle with the salt, garlic powder and rosemary, drizzle with the oil, and add pepper to taste.

Step 3

Toss to coat the potatoes in the oil and seasonings.

Step 4

Spread out the potatoes on your baking sheet in single layer, cut-side down, being sure they are not crowded. Crowded potatoes will steam one another. If you want your potatoes to have a lovely crisp outside, give them room on your baking sheet. If you baking sheet isn't large enough, consider spreading your potatoes out between 2 smaller baking sheet.

Step 5

Roast for 20-25 minutes. After cook time is up, test to see if the potatoes are fork tender. If they are not, let them cook for 5 more minutes.

Step 6

Enjoy warm.