Serves 4 – 6
Ingredients and prep:
1½ to 2 lbs. small red-skinned potatoes, fingerlings or small Yukon Gold potatoes, washed, cut in half and dried. Larger ones cut again, ¾“ piece
extra-virgin olive oil
kosher salt
freshly ground black pepper
Position a rack in the center of the oven and heat the oven to 450°F. Foil line (best with non-stick foil) a heavy duty rimmed baking sheet.
Spread the potatoes on pan. Drizzle enough olive oil to coat potatoes, and sprinkle with about 1 teaspoon kosher salt and a few grinds of pepper. Using your hands, roll and toss potatoes around to evenly coat them with the oil and to distribute the salt and pepper.
Place the potatoes in a single layer, with cut side down. Sprinkle a little more salt on top. Roast for approximately 20 to 25 minutes, until potatoes have a brown rim on edges. A little crispy!
Let sit for a few minutes, then loosen the potatoes from the pan with a thin spatula and transfer to a serving dish.
Variation suggestions:
Instead of using Kosher salt, toss with Lawry’s Seasoned Salt or Montreal Steak Seasoning.
Fine chop a few sprigs of rosemary to toss in the potatoes.
