Step 1

Preheat oven to 425 degrees. Spray a large baking sheet (or two small ones) with cooking spray or rub with olive oil.

Step 2

Wash potatoes and cut into 1-inch pieces, leaving the skin on. Add potatoes to a large mixing bowl. If there is any water in the bowl, pour it out (the drier the potatoes, the better).

Step 3

Add dry soup mixes, garlic, pepper and olive oil to potatoes then toss to coat.

Step 4

Arrange potatoes in a single layer in prepared pan(s). Top potatoes with any oil/soup mix left in the bowl.

Step 5

Bake at 425 degrees for 35-45 minutes or until gold brown and crispy, flipping once with a sturdy spatula halfway through cooking.

Step 6

Serve with sour cream and chives or good ol’ ketchup.