Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 pound tiny new red potatoes, scrubbed
1½ teaspoons olive oil
¼ teaspoon kosher salt
⅛ teaspoon black pepper
Preheat oven to 425°F. Line a 15x10x1-inch baking pan with foil; lightly coat with cooking spray. Set aside. Halve larger potatoes.
In a large bowl toss potatoes with oil, kosher salt, and pepper. Arrange potatoes in a single layer in the prepared baking pan. Roast for 25 to 30 minutes or until outsides of potatoes are lightly brown and crispy and centers are tender, stirring once.
Variation: Just before serving, toss roasted potatoes with ¼ teaspoon ground chipotle chile pepper. Nutrition per serving: same as below, except 95 cal.