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Preheat the oven to 425°F. Set out a large rimmed baking sheet, a large mixing bowl, and a small bowl. If there are potatoes smaller than 1-inch you can leave them whole. Otherwise, cut the potatoes into halves (or even quarters for the larger potatoes) so they're all close to the same size.
Place the chopped potatoes in the mixing bowl. Pour 2 tablespoons of olive oil over the top of potatoes and toss well to coat.
In the small bowl, combined the cornstarch, Italian seasoning, salt, baking soda, black pepper, garlic powder, and onion powder. Mix well.
Sprinkle the seasoning mixture over the top of the potatoes and toss well to coat.
Drizzle the remaining 2 tablespoons of oil over the baking sheet. Spread the potatoes out in an even layer baking sheet. Roast in the oven for 15 minutes. Then carefully flip the potatoes over and roast for another 5 to 10 minutes until fork tender.
Serve warm as-is or with garnishes or sauces!