• prep: 10 min
• cook: 40 min
• total: 50 min

servings:

Deceptively easy to do, requiring only potatoes, oil and salt; the result here is a not-too-salty, creamy, roasted-slash-fried potato. I think this was inspired by small, whole, oven-roasted and salted potatoes. I wanted something in between oven-roasted and some kind of fried potatoes. To my mind they require no butter or sauce. The trick is to exercise patience and restraint; let the potatoes fry until you are sure they are near burning -- no peeking!

• Small red bliss, yukon gold, or other waxy potatoes, 1 1/2 to 2 inches in size
• Olive oil
• Kosher salt (I prefer Morton Kosher salt here as it is more coarse than Diamond Crystal)

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