The Super-Simple Secret to the Crispiest Oven-Roasted Potatoes

Halve 2 pounds baby or fingerling potatoes. Add the potatoes to the boiling water and cook until fork tender, 10 to 15 minutes. Meanwhile, pick the leaves from 1 fresh rosemary sprig and finely chop (about 1 tablespoon) and place in a small bowl (if using dried rosemary, place 1 teaspoon in the bowl). Add 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne if using.