I’m not a person who walks around saying “best ever” very often, but I can make some pretty good potatoes. Use these as a side dish or sometimes we eat them topped with chile (green or red!), cheese, and/or maybe a fried egg and it’s a meal.

There aren’t really any hard and fast rules to these, just guidelines that have worked for me. Try it my way and then make changes to reflect your own cooking. Or keep making them my way. They’ll be great no matter how you do it.

3-4 potatoes (I allow at least one potato per person and add more if I want leftovers)

salt/pepper

olive oil

I usually spray the pan just to give it added slick for the potatoes to bake. Set oven to 425 degrees.

Cut potatoes into small pieces- less than an inch is good. The smaller they are, the faster they'll cook. Place them directly on the pan (if you’re in a hurry) or into a bowl and mix well with a few tablespoons of olive and salt/pepper (add other seasonings, as desired- garlic is always a win). Bake for about 45 - 60 minutes. Turn them about 30 minutes through baking when they’ve had a chance to crisp up on the outside. I tend to leave them in the oven a little longer so they are totally crisp on the outside, but you can take them out around 45 minutes, depending on how many potatoes you’ve cut up. Serve immediately.