This recipe is such a classic, and straight comfort food, if you ask me. I like to buy the tini-fingerling potatoes because they cook so quickly, they are naturally sweet and really cute. Get a pound of little potatoes and cut them lengthwise into small bite sized pieces so that they have an opportunity to get crispy on as many sides as possible.
1 Lb fingerling potatoes, washed and cut lengthwise
2 tblspoons olive oil
salt/pepper to taste
1) Preheat the oven to 425*F. Wash and cut potatoes lengthwise
2) Spray a baking sheet or roasting pan with non-stick spray, making sure potatoes have lots of room to crisp. Toss potatoes with olive oil, a sprinkling of salt and a few cracks of fresh pepper. Pop into the oven for about 20 minutes.
3) Give the pan a shake to toss potatoes, continue baking 20 minutes. Remove once potatoes are crispy and brown.
4) Sprinkle a little more salt and serve.