- 2 teaspoons olive oil (preferably extra-virgin)
- 1/2 teaspoon kosher salt
- 1/2 lb small (1 1/2-inch) white or Yukon Gold potatoes (about 5), scrubbed well
- Preheat oven to 425°F.
- Stir together oil and salt in a small shallow baking dish or pie plate. Add potatoes and rub with oil mixture to coat.
- Roast potatoes in middle of oven until tender when pierced with a sharp paring knife, 30 to 35 minutes.