Recipe information
Yield
Makes 8 servings
Ingredients
2 pounds small (1 1/2-inch) red potatoes, halved lengthwise
2 tablespoons olive or safflower oil
3/4 teaspoon coarse sea salt
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Toss potatoes with oil and sea salt in a large baking pan, then arrange them cut sides down. Roast in middle of oven until tender and cut sides are golden brown, 25 to 30 minutes.
