Wash the potatoes, pierce them with a fork, and place them in an oblong baking dish (I like glass, but you can use aluminum).
Coat the potatoes with good quality olive oil and turn the potatoes to distribute, making sure there is some excess olive oil in the bottom of the pan as well. Sprinkle with kosher salt.
Roast the potatoes for 30 to 45 minutes, turning occasionally.
Recipe Tips
Special thanks to Shelley Menninger for this recipe.