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This is a quick-and-easy, flexible recipe.

What you'll need:

Potatoes. Small potatoes of just about any kind. Mixed fingerling potatoes can be especially nifty. How many potatoes? I don't know, how hungry are you?
Olive oil, or any kind of vegetable oil.
Seasonings. Whatever seasonings you desire. As much as you desire.

Preheat the oven to 450 degrees. Put a tablespoon of olive oil into a bowl for each half pound of potatoes you will cook. Wash the potatoes, then cut them according to size. (I cut medium potatoes in quarters, small ones in half, and just poke vents in tiny potatoes and fingerlings with a fork.) Put the potatoes in the bowl and mix them around well to coat them with oil. Place them in a single layer on a 1" (or so) deep pan, and sprinkle seasonings over them. I just use pinches of salt, myself

Bake the potatoes for 30 minutes, turning them every 10 minutes to avoid burning. When the thickest of the potatoes is tender enough to stick a fork in, they're done.