Ingredients:

4-5 good-sized Russet potatoes-- (or red potatoes or white potatoes. Russets are starchier, the others are slightly waxier; whichever you prefer)-- allow at least 1 whole one and a bit per person.
Olive oil
Salt
Pepper
Garlic Powder

Equipment:
A large, shallow baking pan or two; large cake pans will do nicely, or a large cookie sheet with a rim. Knife for slicing potatoes Tongs or fork for turning potatoes

Directions:

Simplicity, itself...

Heat oven to 375 degrees (not sure what the Euro equivalent is, but a hot oven...)

Scrub potatoes, but leave skins on; dry them.

Cut into roughly equal eighths or so-- good, thumb-joint sized, bite-sized chunks. Toss into pan(s) or onto cookie sheet, sprinkle with a few teaspoons of olive oil and mix them up, using your hands, just to coat each piece with oil. Season with salt, pepper and garlic powder, toss again to make sure they're well-coated. Place in oven for 45 minutes to an hour, shaking them up/turning/tossing them about every 15 minutes so they don't stick to the pan/sheet. Allow enough room in the pan/on the sheet so they are in a single layer, and not heaped atop one another, otherwise they'll steam and get soggy. They're done when they're nicely browned and crisp on the outside and tender in the middle.

Notes:

These are a perfect accompaniment to nearly any meat dish. (They are also WONDERFUL the next day with eggs for breakfast...)

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