Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Clean potatoes and optionally peel off skins. Slice into about 1 inch cubes.
Add cubed potatoes to a bowl. Top with olive oil, salt, Italian seasoning, garlic powder, and pepper. Toss to evenly coat potatoes. Pour potatoes out onto prepared baking sheet and spread into a single layer.
Roast potatoes in the oven for 30 to 35 minutes, or until potatoes are evenly browned and can easily be pierced through with a fork. Flip halfway through with a spatula to ensure even browning.
Remove from oven, optionally top with grated parmesan cheese, and serve immediately.
Sweet potatoes can be substituted with any potatoes you have on hand. I recommend yukon gold or red potatoes.
Roasted potato leftovers can be kept safely in the refrigerator for 3 to 4 days in a tightly sealed container.