First things first, preheat your oven to 425°F. This high temperature is crucial for getting that perfect crunch. Preheating the oven ensures that the potatoes start cooking immediately when they go in.

Next, I recommend washing the red-skinned potatoes thoroughly. Those little red speckles are skin perfection, and you want to keep that for flavor and nutrition. Dice them into cubes slightly larger than ½-inch. This size allows the potatoes to cook through while still achieving that coveted crispiness.

In a large mixing bowl, add the diced potatoes. Drizzle on the ⅓ cup of olive oil. This is where the flavor journey begins. Olive oil not only helps in crisping; it also adds a lovely richness. Toss the potatoes in the oil to coat evenly.

Now sprinkle in the granulated garlic, paprika, onion granules, kosher salt, and black pepper. Feel free to go heavy on the spices if you’re feeling adventurous. Toss everything together until the potatoes are well coated in the spice mixture. You want to see that beautiful, vibrant color on each piece!

Spread the seasoned potatoes in a single layer on a baking sheet. Make sure they have plenty of space! If they’re overcrowded, they’ll steam rather than roast, and nobody wants soggy potatoes. Pop the tray into your preheated oven and let the magic happen for about 25-30 minutes.

About halfway through the cooking time, take a peek at those potatoes. If you see one side starting to brown, grab your trusty spatula and give them a good flip. This ensures even crisping all around. It’s a small step that makes a world of difference.

After the potatoes have roasted for around 30 minutes, you want them to be golden brown and crispy. If they need a little more time, feel free to leave them in for another few minutes. Keep a close eye on them; you don’t want them to burn. Once they’re done, remove the pan from the oven and let them cool for a minute or two.