4cupsdiced potatoes (1/2 inch cubes or smaller if you love them crispy!)
1/2teaspooncoarsely ground black pepper (reduce to 1/4 teaspoon if you have finely ground black pepper)
Preheat oven to 425°F.
Toss diced potatoes with oil, salt, paprika, garlic powder, pepper, and onion powder until all potatoes are evenly coated with spices.
Spread in an even, single layer on a rimmed baking sheet. Roast for 20 minutes, stir, and continue to roast for 15 minutes or until crispy on the outside and tender on the inside (baking time may vary slightly depending on how large or small you cut your potatoes).
To prepare in air fryer, reduce olive oil to 1/2 teaspoon. Cook in air fryer at 350°F for 15 minutes or until crispy on outside and soft on the inside, tossing/shaking basket once or twice during cooking time.
You can reduce the salt in this recipe if you're watching sodium in your diet. They taste best with this amount of salt, but as always, adjust for your personal needs.
This recipe also works great with sweet potatoes!
If desired, add diced onions halfway through cooking time.
If you have a convection setting on your oven, use it for extra crispiness!
Reheating directions: To restore the crispiness of these, reheat in oven or toaster oven preheated to 425°F for 5 minutes or until crispy and warmed through. You can also reheat these in a dry frying pan over medium high heat, stirring or tossing frequently, for 5 minutes or until crispy and warmed through. Microwave is not recommended unless you like soggy potatoes.