Oven Roasted Potatoes

Motivation
This is my goto roasted potato recipe that was pulled from the Best Recipe cookbook.  I've used it on different kinds of potatoes with good results.  Small "butter potatoes" seem to come out best.  It takes a while to cook, so be sure to start an hour in advance of when you want to eat.

Ingredients
Potatoes
Olive Oil
Salt
Black Pepper
Chili Powder

Garlic Powder

Cayenne Powder
Rosemary

Mise en Place
Wash potatoes.  I never bother to peel them.  Cut potatoes into halves or quarters depending on size.  It is important that all pieces have a flat side because the flat sides will develop a crispy crust.  Place all the cut potatoes into a bowl.  Drizzle olive oil over them, you only need enough to thinly coat (~3 tbsp).  Season potatoes to taste.  I usually use salt, pepper, chili powder, garlic powder, a bit of cayenne, and maybe some dried rosemary.  Toss potatoes to cover evenly.

Preheat oven to 425 degrees F.

Method
Line the bottom of a cookie sheet with aluminum foil.  Spread potatoes out on cookie sheet.  Take the time to flip individual potatoes around so that their flat sides are touching the bottom of the pan (this is this side that will develop the crispy crust).  Then cover potatoes with another sheet of aluminum foil - in effect you're sealing them in a aluminum foil bag to steam.  Place in oven and cook for 20 minutes.

Remove potatoes from the oven and remove the top layer of aluminum foil and return to the oven to roast for another 15 minutes.

Remove potatoes from the oven.  Flip potato pieces over.  Return to oven for an additional 10 minutes.

Remove and serve.