- Russet or Yukon potatoes, cut into ¾“ chunks
- Garlic salt
- Olive oil
- Paprika or turmeric, optional
- Cut unskinned potatoes into chunks and coat (not excessively) with a garlic salt and olive oil mixture. If desired, add paprika and/or turmeric to the mixture.
- Turn onto a sheet pan in a single layer and sprinkle with pepper. Roast in 425-degree oven for 45-60 minutes until tender. Turn vegetables over a least once. Lining the sheet pan with parchment paper ease clean up.