Roasted Red Potatoes

• Red potatoes, unpeeled, washed and dried, halved if small or quartered if medium: 2 1/2 pounds serves 4;  3 3/4 pounds serves 6;  5 pounds serves 8
• Olive oil
• Freshly ground black pepper
• Salt

Preheat oven to 425 degrees F. Lightly grease a shallow baking pan or line with parchment paper. In a large bowl, toss potatoes with olive oil to coat. Season with pepper and salt to taste and toss. If preparing in advance, do not salt until just before roasting. Arrange potatoes in pan in a single layer. Roast quartered medium potatoes about 45 minutes, or halved small potatoes 35 to 40 minutes. When done, potatoes should be tender inside with crusty brown undersides. Serve immediately.