Oven-roasted potatoes

Oven-roasted potatoes can never go wrong, except if you don't roast them! Make sure that you space out  the potatoes on the baking sheet, or else they will cook instead of roasting. They will become mushy instead of crispy!

Ingredients 

• 4 medium Russet potatoes, peeled, cut in half, and then cut in four
  
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• About 1/2 teaspoon of chilli powder (or put as much as you like)
• Salt and pepper to taste

Directions

1. Pre-heat oven to 400 degrees F. Place rack in the centre of the oven.
2. Peel potatoes and put in a bowl of cold water. Soak for 30 minutes.
3. Pat dry potatoes with a cloth and cut as directed above.
4. In a large bowl, toss potatoes with olive oil, oregano, chilli powder, salt and pepper to coat evenly. 
5. Place potatoes on a baking sheet and bake for 30-40 minutes or until crisp but tender, flipping them halfway.
6. Season again if necessary. Enjoy!