Ok, finally a recipe for small potatoes. (Many of you come here looking for one. :) ) This technique of roasting potatoes gives you the best of both worlds – a soft center and a crunchy, salty outside. It’s a little more time consuming than just throwing potatoes in to roast, of course, but you won’t be sorry that you took the time to get to know each potato. Treat those potatoes with respect! Give them some attention.
enough potatoes to feed your hungry people
olive oil
peanut oil
freshly ground pepper
kosher salt
Wash potatoes gently with a clean wash cloth. Pat them dry. Cut slits directly down through the potato, but be careful not to cut all the way through. (Some recommend cutting your potato in a wooden spoon, but I find that this just makes it cumbersome and more likely that you will slice your finger. Ouch.) Just be sure to use a sharp knife and take your time.
Place potatoes on a parchment-lined baking sheet. Drizzle with equal parts olive oil and peanut oil. Use your fingers to evenly distribute the oil. Sprinkle liberally with salt and pepper.
Bake for about 40 minutes on 400F or until crispy. (These potatoes can be flexible. If you have something in the oven at a different temperature, at least over 400F, they can accomodate. Just keep an eye on them.)
Small Potatoes 
Oh my gosh….this is a recipe I learned from a wonderful small restaurant in the hills outside of Lucca in Italy. I lived there for many years and we’d go just for the potatoes. They peeled them first, and then roasted them in their wood-fired ovens and they’d be crunchy on the outside and practically melting on the inside. People would go just for the potatoes. Try this recipe — they’re wonderful!
Cynthia
What a nice memory. :) Peeling them would add an extra step, but it’s probably a delicious option! Yum.