Crispy oven-roasted breakfast potatoes

Peel the potatoes and cut into even chunks (quarters, eighths or halves depending on size); hold them in water.

Bring fresh cold water to a boil on high heat with salt and a little baking soda.

Add the potatoes to the boiling water, drop to a steady simmer around medium and cook 10 to 12 minutes, until just barely tender but not falling apart; test with a knife tip.

Whisk the olive oil with garlic powder, onion powder, smoked paprika, black pepper and cayenne.

Drain the potatoes in a strainer for about 30 seconds.

Toss the potatoes in the flavored oil with a spatula until evenly coated and the surfaces look furry.

Spread on a parchment-lined baking sheet, spacing evenly; smear the oily mashed potato left in the bowl over the tops. Sprinkle lightly with salt, optionally.

Roast in the center of a 450 degree oven for 20 minutes, then turn them over.

Roast another 20 minutes and flip again.

Roast another 15 to 20 minutes, until crispy and done.

Optional: saute onions and peppers in olive oil with a big pinch of salt until translucent and lightly golden; off the heat stir in sliced green onions.

Transfer to a serving platter, top with the onions and peppers and scatter with chives.