Potatoes: Oven Roasted

The key to most roasted vegetables is to roast them a touch longer than you feel comfortable, so they get a crispy, crackly exterior and a soft, tender interior. If you have a convection feature on your oven it will help immensely. Also, if you line your baking sheets with foil that goes up over the edges, you can just lift it up off the tray—no need to wash the tray underneath (most of the time).