NOTE: This technique uses an oven. All ovens are different, but some ovens, like my ovens, are more different than others. If you do this, keep an eye on both time and temperature.

Why roast potatoes? Because they're a quick flavorful side dish, and because they're especially handy to have around if, say, you have a batch of garlic aioli you want to use before it goes bad.

STEP ONE: Buy Potatoes

Many people overlook this step, and end up very hungry as a result. I like Yukon Golds or fingerlings for roasting.

STEP TWO: Cut Potatoes

Leave the skin on. It's good for you. You washed them, right? I'm not running the kind of blog where I have to tell people to wash their produce. Anyway, the Yukon Golds I usually buy are conveniently fist-sized and oval, so I halve them along the longest, narrowest axis, then slice or wedge each half depending on whether I want slices or wedges. The key is getting them all to be roughly the same size.

STEP THREE: Season Potatoes

Be generous with the salt. Beyond that, it's up to you. This isn't a recipe. Use dried spices and herbs, and toss the cut potatoes in them in a large bowl. How much? Again, it's up to you, but you should probably be able to see the potato through the spice coating. But you should also be able to see the spices on the potatoes.

STEP FOUR: Oil Potatoes

Once the potatoes are seasoned, toss them in olive oil. Again, you want enough to lightly coat them. This is easier, because most of the excess oil will end up in the bottom of the bowl, but it'll take some of your spices with it, so go slow.

STEP FIVE: Roast

Spread the oiled, seasoned potatoes onto a baking sheet (or sheets) in a single layer. I get my oven to about 400 and go for about half an hour for slices, or 40 minutes for wedges, but see the caveat above. You want to hear them sizzle, and pull them out when they've got a bit of crisp to them and the potatoes are soft. The oil should keep them from mostly sticking to the baking sheets, but have a good spatula handy for when they come out.

Serves one person for every 1.5-2 potatoes.