Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Place your empty baking sheet in the oven to heat up while you prepare the potatoes—this creates an instant sear when the potatoes hit the hot pan, contributing to crispiness! Meanwhile, wash and scrub your potatoes. You can peel them if you prefer, but leaving the skin on adds texture, nutrition, and rustic appeal. Cut the potatoes into roughly 2-inch chunks, keeping the pieces as uniform as possible so they cook evenly.

Step 2: Parboil the Potatoes

Fill a large pot with cold water and add a generous tablespoon of salt (the water should taste like the ocean). Add the potato chunks and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for 8-10 minutes. The potatoes should be partially cooked—tender enough that a fork can pierce them but they still have some firmness in the center. Don’t overcook them or they’ll fall apart! This parboiling step is crucial for achieving fluffy interiors.

Step 3: Drain and Rough Up

Drain the potatoes in a colander and let them steam dry for 2-3 minutes. This removes excess moisture, which is key for crispiness. Here’s the secret technique: give the colander a few good shakes to rough up the edges of the potatoes, or gently stir them with a fork. This creates a rough, textured surface with lots of nooks and crannies that will become extra crispy in the oven. You want them to look a bit beat up and fuzzy on the outside—that’s perfect!

Step 4: Season the Potatoes

Transfer the dried, roughed-up potatoes to a large mixing bowl. Drizzle with olive oil and add the salt, black pepper, garlic powder, rosemary, and thyme. Toss everything together until the potatoes are evenly coated with oil and seasonings. Make sure every piece gets some love! The oil should generously coat them but they shouldn’t be swimming in it.

Step 5: Arrange on Baking Sheet

Carefully remove the hot baking sheet from your preheated oven (use oven mitts!). If using parchment paper, place it on the hot pan now. Arrange the seasoned potatoes in a single layer with space between them—don’t crowd them or they’ll steam instead of roast. Crowding is the enemy of crispiness! If they don’t all fit comfortably, use a second baking sheet. Make sure most potatoes are sitting on a cut side (flat side down) for maximum contact with the hot pan.

Step 6: Roast to Perfection

Place the baking sheet in the preheated oven and roast for 20 minutes without touching them. After 20 minutes, use a spatula to flip the potatoes, turning them to expose different sides to the pan. Return to the oven and roast for another 20-25 minutes, until they’re deeply golden brown and crispy on the outside. The total roasting time is about 40-45 minutes. If adding Parmesan cheese, sprinkle it over the potatoes during the last 5 minutes of roasting.

Step 7: Final Touches

Remove from the oven when the potatoes are beautifully golden and crispy. Taste one (carefully, they’re hot!) and adjust seasoning if needed. Transfer to a serving dish and, if desired, garnish with fresh chopped parsley and a sprinkle of lemon zest for brightness. Serve immediately while they’re at their crispiest and most delicious!