1 lb. red or Yukon Gold potatoes
2 tablespoons olive oil
Preheat oven to 375°F.
Wash and dry potatoes. If large, cut in half (or quarters if very large). Place in a large bowl. Pour oil over and toss to coat. Sprinkle salt over and toss again.
Pour potatoes onto a rimmed baking sheet large enough to contain them in a single layer. Place in the oven and roast for 15 to 20 minutes. Remove the pan from the oven and gently toss or turn potatoes. Return to oven and cook an additional 20 to 35 minutes, depending on size. Potatoes are done when skins are crisp and insides are soft and creamy.