Preheat the Oven: Preheat your oven to 425°F (220°C).
Parboil Potatoes: Place potato chunks in a pot of salted water. Bring to a boil and cook for 8–10 minutes until slightly tender. Drain well.
Roughen the Edges: Shake the drained potatoes gently in the pot to rough up the edges—this helps them get extra crispy.
Season and Oil: Spread the potatoes on a baking tray. Drizzle with olive oil, sprinkle with salt, pepper, and optional herbs or garlic. Toss to coat evenly.
Roast: Roast for 35–45 minutes, turning halfway through, until golden brown and crispy.
Serve: Serve immediately while hot and crispy.
