Preheat your oven to 400°F.*

Wash each new potato under running water using your hands to wipe away any grit. Pat dry with a paper or kitchen towel. Make sure potatoes are completely dry before continuing.

Place dry new potatoes in a large bowl. Drizzle the potatoes with extra-virgin olive oil. Sprinkle the potatoes with kosher salt (about 1 teaspoon) and a several turns of freshly ground black pepper. Toss the potatoes with your hands making sure each potato is covered in extra-virgin olive oil and seasonings.

Transfer the potatoes to a rimmed baking sheet. You can line the baking sheet with aluminum foil for easier cleanup. If you find there is excess olive oil pooling in the bottom of the bowl, do not add this to the baking sheet. You want each potato to be coated; however, you don’t want them swimming in a pool of oil.

Evaluate the seasoning situation. If you see a lot of salt and pepper sitting in the bowl after you transfer, reseason the potatoes with a little more kosher salt and freshly ground black pepper.

Place the baking sheet in the oven and cook until the potatoes are tender on the inside, but crispy on the outside (40 – 45 minutes). Using a spatula, flip the potatoes every 10 – 15 minutes to ensure even roasting. You can test the doneness of the potatoes by piercing one with a fork. If the fork goes in and out without any resistance, the potatoes are done.