Preheat oven to 425℉. Place the sheet pan in the oven to preheat.
Cut the larger potatoes in half and leave the smaller ones whole. To a mixing bowl, add the potatoes, oil, and seasonings. Toss to combine.
Spread the potatoes on the baking sheet. Bake for 10 minutes and toss the potatoes. Bake for another 10 minutes or until the potatoes are caramelized on the outside and tender on the inside.
Notes
Cut the potatoes into uniformly-sized pieces for even roasting. For baby potatoes, leave the smallest ones whole and cut the larger ones in half. For larger potatoes, cut into ¾-1 inch pieces.
Use a bowl to toss the potatoes with oil and seasonings. This helps use less oil and allows for even distribution of the oil and seasonings over all of the potatoes.
Preheat the sheet pan in the oven. A hot pan helps to prevent the potatoes from sticking. The potatoes will start cooking as soon as they hit the hot pan (I love that sizzle)!
Don't overcrowd the baking sheet. If crowded, the potatoes will steam instead of roast, and we want the potatoes to brown and caramelize.