Preheat your oven to 425°F.
Gently scrub the potatoes under running water, but keep the nutrient-rich skins on. Cut them into 1-inch cubes for even cooking.
If you have the time, soak the diced potatoes in cold water for up to an hour to remove excess starch. This helps achieve a fluffier texture. After soaking, pat the potatoes dry with a clean towel.
In a large bowl, toss the potatoes with the olive oil. This helps the seasonings stick. Sprinkle in the garlic powder, chopped fresh herbs, smoked paprika, salt, pepper and toss again.