½teaspooncoarse black pepper (more or less to taste)
Instructions
After scrubbing and dicing potatoes, rinse under cold water. Soak diced potatoes in a bowl of cold water for at least 1 hour. Change water if it looks cloudy.
Preheat oven to 425°F with a rimmed baking sheet inside the oven.
When oven is preheated, drain potatoes and rinse with more cold water. Put potatoes on a clean lint-free towel and dry thoroughly. Return to a dry bowl.
Add oil, salt, and pepper. Toss the potatoes to coat – or use your hands! Don’t do this step until the oven is preheated.
Carefully remove hot pan from oven and add potato mixture. Spread in an even layer and return the pan to the oven. Cook for 25 minutes. Stir and return for oven for 10 minutes or until golden brown and fork tender.
Video
Notes
Leftover potatoes can be stored in the refrigerator for up to 4 days or in the freezer for six months. They do not need to be thawed before reheating.
Reheat potatoes in oven, toaster oven, or air fryer for best results. Microwaving will result in soggy potatoes.
Add 1 cup onion, cut into 1 inch chunks, to roasting pan if desired.