Roasted Red Skin Potatoes

3 lbs. baby red skin potatoes

1/4 cup olive oil

salt and pepper to taste.

Cut potatoes into even chunks (leave small potatoes whole, halve medium potatoes and quarter large potatoes) so they are all uniform size.

Toss with olive oil and seasonings.  Roast at 375* for 1 hour or more, until potatoes are browned and easily pierced with a fork.