makes four servings
4 cups chopped potatoes (I used a combination of Yukon gold, red potatoes, and sweet potatoes)
2 tablespoons olive oil
1 teaspoon kosher salt
freshly ground black pepper
1. Preheat oven to 400 degrees.
2. Toss the chopped potatoes with the olive oil and salt. Season with black pepper.
3. Spread the potatoes out onto a rimmed baking sheet.
4. Roast in the oven for 40 minutes. Half-way through the cooking time, use a spatula to flip the potatoes to make sure both sides roast evenly.
5. Remove the potatoes from the oven when the skins are crisp and browned. Let cool a few minutes before serving.