3 pounds baby red potatoes, quartered
1 tablespoon peanut oil
1 teaspoon kosher salt
Preheat oven to 450°. Stir together all ingredients in a large bowl. Place potatoes in a single layer in a lightly greased 15- x 10-inch jelly-roll pan. Bake 40 to 45 minutes or until tender and browned, stirring twice.