Chop potatoes into medium cubes.

Draw a big bowl of water and add a few shakes of salt, stir to disperse

Set the chopped potatoes in the salt water to brine for 1 hour

After brining, remove potatoes from water and pat dry with paper towels to remove excess water

Preheat oven to 420

Toss potatoes in olive oil. Ensure all potatoes have oil covering.

Lay potatoes as single layer on baking tray. Roast one side til crust appears, about 20-25 minutes in. If they are sticking to tray, give them more time before flipping.

After first side is roasted, remove from oven, flip them, season with salt, pepper, garlic powder and paprika, and roast another 15-25 minutes.