Preheat the oven to 400°F (200°C).

(Optional for extra crispiness) Place the 1-inch potato cubes in a bowl of cold water and soak for 10 minutes. Drain and pat the potatoes very dry with a clean towel or paper towels.

Place the potatoes in a large bowl. Add 2 tablespoons olive oil, 3/4 teaspoon dried rosemary, 3/4 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Toss well until every piece is evenly coated.

Line a baking sheet with parchment paper. Spread the seasoned potatoes in a single layer on the sheet, leaving a little space between pieces so they roast rather than steam.

Roast on the middle oven rack for 15 minutes.

Remove the baking sheet, use a spatula to stir and flip the potatoes so different sides brown, and spread them back into a single layer.

Return the sheet to the oven and roast 20–25 minutes more, until the potatoes are golden brown and tender when pierced with a fork. If you want them browner, move the oven rack to the upper third and broil 1–3 minutes, watching constantly to prevent burning.

Remove the potatoes from the oven, garnish with chopped fresh parsley if desired, and serve immediately.