Ingredients
1½ pounds Yukon Gold potatoes, about 3 potatoes, cut into 1 inch-1½ inch pieces
1½ tablespoons olive oil
½ teaspoon salt
½ teaspoon garlic powder 
½ teaspoon dried oregano
½ teaspoon dried thyme
black pepper, to taste

Instructions
Preheat oven to 425°F and line a large baking sheet with parchment paper
Place the cut potatoes in a medium bowl. Sprinkle with the salt, garlic powder and herbs, drizzle with the oil, and add pepper to taste
Toss to coat the potatoes in the oil and seasonings
Spread out the potatoes on your prepared baking sheet, being sure they are not crowded
Roast for 25 minutes, tossing the potatoes at the 15 minute point. After cook time is up, test to see if the potatoes are fork tender. If they are not, let them cook for 5 more minutes.
Enjoy!

Photo and Recipe Credit The Natural Nurturer