If you’ve seen my other posts for roasting Swiss chard, carrots and Brussels sprouts, this will seem familiar. First, put the cut potatoes in a one-gallon Ziploc bag, add olive oil and mix well.
I love this method for evenly coating vegetables with oil. If preferred, go ahead and toss the potatoes with oil right on the baking sheet.
Once the potatoes are evenly coated, spread out uniformly (I use a silicone mat under for ease in clean up). Then, salt and pepper lightly before roasting.