Instructions: Salt, preferably kosher or sea salt, and freshly ground pepper Fifteen minutes before baking, preheat oven to 425 degrees.

Place potatoes in large pot with water to cover. Bring to boil on high heat; reduce heat to medium-high and cook potatoes until barely fork-tender. Drain.

When cool enough to handle, cut potatoes into 1 1/2 inch chunks. Toss with enough olive oil to lightly cover potatoes.

Spread into single layer on baking sheet. Season with salt and pepper. Bake in preheated oven until tender and lightly browned, about 15 to 25 minutes.

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