To make great potato chunks, start by choosing the right type of potato (like Yukon Gold or Russet for a creamy interior and crispy exterior) and following these simple steps:

Ingredients:

• 4–5 medium potatoes
• 2–3 tablespoons olive oil (or melted butter)
• Salt and pepper to taste
• Optional seasonings: garlic powder, paprika, rosemary, thyme, or chili flakes

Instructions:

1. Prep the Potatoes:

• Peel the potatoes if you prefer, or leave the skins on for a rustic look and added flavor.
• Cut them into evenly sized chunks, about 1–2 inches each, so they cook evenly.

1. Parboil:

• This step helps soften the insides and makes the outsides crispier when roasted.
• Bring a pot of salted water to a boil, add the potato chunks, and let them cook for 5–7 minutes. They should be soft on the outside but not fully cooked through.
• Drain and shake the colander gently to roughen the outsides (this makes them extra crispy when roasted).

1. Season and Oil:

• Preheat your oven to 425°F (220°C).
• Place the potatoes in a large mixing bowl, and add olive oil, salt, pepper, and any desired seasonings. Toss until all pieces are coated.

1. Roast:

• Spread the potatoes in a single layer on a baking sheet lined with parchment paper or foil for easy cleanup.
• Roast for 20–30 minutes, then flip and roast for another 15–20 minutes, or until golden and crispy.

1. Serve:

• Once crispy and golden, remove from the oven, sprinkle with extra salt or fresh herbs if desired, and serve warm.

This method gives you crispy, flavorful potato chunks every time!