small yukon gold potatoes
( 1 1/2-2-inch peeled)
Preheat oven to 425. Working in two batches, cook potatoes in large pot of boiling salted water for 3 minutes. Using slotted spoon, transfer potatoes to a rimmed baking sheet. When cool enough to handle, firmly scrape the tines of a fork up and down potatoes, creating a rough, grooved surface.
Pour oil onto another rimmed baking sheet; bake (to heat oil) for minutes. Add potatoes; turn to coat. Season with kosher salt. Roast, turning 3 times and basting with oil til browned and tender, 60-70 minutes.