WHAT YOU'LL NEED
1 baking sheet - preferrably a thick one
4 potatoes - I cube mine. Peeled or unpeeled. Slice in half lengthwise and slize those across. Then with your hand over the top, slice even with your hand to create a two item stack. Cubing is easy from here.
salt - Potatoes absorb a lot of salt. Be generous. Bonus style points for coarse salt.
oil - I use olive or corn oil. Olive oil smokes at high heat so be careful.
All my recipes include optional fun ingredients. I'm a notorious cupboard raider and shop for what's excellent (and cheap) and not what's on my list. Here's where your potatoes get awesome. Add one or more of the following:
rosemary - you can often find this growing in front of banks or apartment complexes. Trim some off. wash out the cobwebs. chop. toss it in with your potatoes before baking. enjoy!
chili aoili - ok, the cheaters way is to take some mayo and blend in some rehydrated smoked chilis with a hand blender. or if you're on a diet, cottage cheese and a can of chipotles in adobo in a blender. serve on the side.
basil - dump a ton of dried basil over the top.
black pepper - by the corns and crush these yourself. dump them over the top. ROCKING.
paprika - yes, it can be this simple. use a ton. enjoy.
Oil the baking sheet with a lot of oil, drop the potatoes and toss with your fingers. The potatoes should be covered but if the baking sheet were flat, oil would not run over the sides.
Bake or broil (at a distance) on very high heat, turning them once after 4-12 minutes. Give it a few more minutes. They should be medium to deep golden and not burned.