This recipe comes to us from Katie Workman's book "The Mom 100 Cookbook".
2 pounds Yukon gold, new potatoes, or other waxy potatoes, peeled or scrubbed. (I scrubbed)
4-5 teaspoons olive oil (I used coconut oil)
1-1 1/2 teaspoons kosher or coarse salt, or more if needed (I used sea salt)
1) preheat oven to 425 degrees (I like to bake at 350 degrees)
2) spray a rimmed baking sheet generously with nonstick cooking spray. Cut the potatoes into 1 or 1/2 inch chunks. Spread the potatoes out on the baking sheet, drizzle the olive oil over them, sprinkle them with salt, and toss with your hands to coat the potatoes well. Make sure the potatoes are in a single layer. (I tossed my wedges in melted coconut oil in a bowl before placing them on the cookie sheet. I do the exact same thing for french fries, just peel and cut differently)
3)Bake 30-45 mins or until brown, stirring them once toward end.
4) Add additional salt if needed.