First things first, let’s get that oven fired up! Preheat it to 425°F (220°C) so it’s nice and hot when your potatoes are ready to go in.

Grab a large baking sheet and line it with parchment paper. This will help prevent sticking and make cleanup a breeze.

While the oven heats, take your Yukon Gold potatoes and chop them into uniform pieces about 1 to 1½ inches. I like to aim for bite-size chunks so they cook evenly.

In a medium-sized mixing bowl, toss the cut potatoes. Sprinkle them with salt, garlic powder, onion powder, oregano, thyme, and some freshly ground black pepper.

Now, drizzle the olive oil over the potatoes. Don’t go sparingly; we want them to be well-coated for that lovely crunch!

Using your hands or a spoon, toss everything together. Make sure each potato piece is nicely coated in oil and seasonings. It’s therapeutic, really!

Transfer the seasoned potato chunks onto your prepared baking sheet. Make sure they’re spread out evenly—crowding will lead to steaming instead of that desirable roasting effect.

Pop those potatoes into your preheated oven. Roast them for about 25 minutes, tossing them at the 15-minute mark to ensure even browning.

Once the timer goes off, check if they’re fork-tender. If they need a little more time, roast them for an additional 5 minutes.

Once perfectly cooked, remove them from the oven, and they are ready to enjoy! Serve them warm and watch your friends and family go for seconds!