Start with quality, creamy potatoes. I prefer to use Yukon Gold potatoes. You can even use a mixture of white-skinned and red-skinned potatoes. Cut the potatoes into small bite-size pieces.
Place potatoes in a bowl and toss with extra-virgin olive oil, melted butter, garlic powder, salt, and pepper. Toss to evenly coat.
Pour onto a lined baking sheet. You can use a Silpat, parchment paper, or aluminum foil lightly sprayed with non-stick cooking spray.
Bake at 425 degrees for about 30-40 minutes, depending on the size of the potatoes. If the potatoes are larger, they will need longer than 40 minutes. Pierce the potatoes with a fork to see if they are done.
Toss with chopped fresh parsley and more garlic butter, if so desired. You can top with freshly grated parmesan cheese if desired. This is the recipe I use.