Step 1

Preheat the oven to 400℉/200℃. Spray a large rimmed sheet pan with cooking spray and set to the side.

Step 2

Give 3 pounds red potatoes a good scrub and let air-dry completely. Once dried, cut the potatoes into 1-inch chunks. For baby red potatoes, I recommend cutting in half; small red potatoes, cut in quarters; and larger red potatoes cut into 1-inch pieces.

Step 3

Place the prepared potatoes onto the prepared baking sheet. Drizzle with 3 tablespoons extra virgin olive oil, 1-½ teaspoon kosher salt, 1 teaspoon garlic powder, ½ teaspoon black pepper, and 1 tablespoon chopped fresh rosemary (if using). Toss the potatoes with the seasonings, ensuring they are well coated.

Step 4

Arrange the potatoes on the pan so that they are cut-side down (if using baby potatoes) and NOT touching. Roast for 25 minutes.

Step 5

Take the pan out of the oven and use a spatula or tongs to carefully flip the potatoes over. Place the pan back in the oven and continue roasting for another 15-20 minutes, until the potatoes are golden, crispy, and fork tender.

Step 6

Take the potatoes out of the oven and serve immediately.