Preheat oven to 218°C. Scrub potatoes and cut into even pieces — halve baby potatoes, cut larger ones into 1–2 inch chunks. Pat cut pieces dry with a paper towel to maximise crispiness. Set a large rimmed baking sheet aside for seasoning.

预热烤箱至218°C。可选：在预热时在烤箱中放置烤盘以获得一个更脆底部。在烤盘上滴洒橄榄油，撒一些大蒜粉、盐、黑胡椒和干燥的草本植物。在调味油上以单一层铺出土豆切面向下，然后轻轻地用油滴洒顶部和一个盐的舍入。不让块接触——拥挤导致蒸，不烤。如果需要使用两个平底锅。在中心架子烤35–50分钟。较小的块可能在30–35分钟时完成；较大的块可能接受45–55分钟。在30分钟标记处通过用铁铲升起一块检查底部。如果轻松释放并是金黄褐，翻转或移除。如果坚持，给几分钟更多——一旦适当变脆它将释放。

Potatoes are done when bottoms are deeply golden and centers are tender with no resistance when pierced. If the outside browns too fast, reduce heat and keep roasting. Let them rest on the pan 2–3 minutes after the oven to firm the crust. Avoid overcrowding — it traps steam and kills crispness. Dry potatoes thoroughly before roasting. Serve immediately for best crunch; they soften quickly as they cool.