Heat oven to 425 degrees. Wash or peel potatoes and cut into circular rounds by cutting straight across the potato. Cut the round potatoes into 4 cubed slices and add to a mixing bowl.
Pour olive oil over the potatoes and then sprinkle the salt and garlic powder over the potatoes. Stir with a spatula to mix well and transfer potatoes to a parchment paper covered baking sheet. Spread potatoes out to ensure none are touching; the more space the potatoes have the better they will roast.
Bake for 15 minutes. Flip/stir potatoes, then bake for another 10 minutes or until edges have browned. Store any leftovers in an airtight container in the refrigerator for up to 4 days.