Ingredients
- 2½ pounds baby potatoes
- 2 tablespoons olive oil
- 1½ teaspoons salt
Instructions
Step 1: Prep
Preheat your oven to 400°F and line a baking sheet with parchment paper. Wash and quarter the potatoes — cut each one in half, then in half again (see photo for reference).
Step 2: Toss
Place the quartered potatoes on the prepared pan. Drizzle with olive oil, sprinkle with salt, and toss with your hands until everything is evenly coated.
Step 3: Roast
Roast for 20 minutes, then flip the potatoes using a spatula — no need to be precise, just a few big flips will do. Return to the oven for another 20 minutes until golden and crispy. Enjoy!
Notes
Oven temperatures can vary, so your potatoes may need a little more or less time than indicated. I usually do one more flip after the second 20 minutes to check — you're looking for golden and crispy all around.