This is the simplest recipe I've ever seen, so simple and so unbelievably delicious that I'm pretty stunned I'd never tried it before. I'm strongly considering never cooking potatoes any other way.
Here's what you need:
- Some potatoes (recipe calls for small red ones, but I imagine most any kind will do)
- Some coarse salt (very important!)
- Some olive oil
Preheat your oven to 475 degrees. Cut the potatoes into small pieces (it's nice to make them vary in shape - they should all be in the general vicinity of one square inch or so, a little bigger is fine), and rub them down really well with olive oil.
Lay them out, skin side down, on a baking sheet - though if you have a rack, even better - and (now this is the most important part) sprinkle the cut sides generously with the salt. Let stand for 10 minutes or so, and then pop them in the oven for 20 minutes; increase the temperature to 500 degrees and cook for about 5 minutes more, or until puffy and golden.
These are pretty much the best potatoes you'll eat, puffy and golden and delicious. I kind of want them right now.
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