- 2 pounds small red or Yukon Gold potatoes (about 2 inches in diameter), scrubbed
- Extra-virgin olive oil
- Maldon sea salt
- Preheat the oven to 450°. Pierce the potatoes all over with a fork. Arrange them on the oven rack and bake them for 1 3/4 to 2 hours, or until hard and crisp when tapped with a fork.
- Using a serrated knife, split the potatoes without cutting them all the way through. Drizzle with olive oil, sprinkle with Maldon salt and serve.