Step-by-Step Method
Preheat your oven to 400°F (205°C). Scrub the red potatoes thoroughly to remove any dirt. Cut them into uniform, bite-sized wedges or cubes (about 1-inch thick). Keeping the sizes consistent ensures they all finish cooking at the exact same time.
In a large mixing bowl, combine the potato pieces, olive oil, Italian seasoning, and garlic salt. Toss aggressively with a large spoon or your hands until every single potato wedge is glistening with oil and completely speckled with the herb blend.
The cut-side down trick
2 mins
Dump the potatoes onto a large, rimmed baking sheet. For the absolute crispiest results, turn as many potatoes as possible so that their flat, cut sides are facing directly down against the metal pan. Avoid overcrowding; if the potatoes are piled on top of each other, they will steam instead of roast.
Roast to a golden crunch
30-35 mins
Roast for 30 to 35 minutes, flipping them halfway through with a spatula. They are ready when the skins are slightly wrinkled, the edges are a deep golden brown, and a fork slides effortlessly into the thickest part of the potato.
Chef's Upgrades for Serving
While these potatoes are spectacular straight out of the oven, you can easily adapt them to fit a more formal dinner party menu. The second they come out of the oven, try tossing them with a handful of freshly grated Parmesan cheese or a squeeze of fresh lemon juice. The residual heat will melt the cheese instantly, creating an irresistible, savory crust that pairs perfectly with the earthy Italian herbs.
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