Position rack in center of oven. Preheat oven to 450°F (230°C). Have a large rimmed baking sheet pan ready.

Place potatoes in a medium-sized pot and cover with water by 2-inches (5 cm). Bring water to a boil, adjust to a vigorous simmer and cook for about 15 to 20 minutes or just until the potatoes are tender when pierced with the tip of a knife. Drain well in a colander and pat dry with paper towels.

Pour about 1 tablespoon of the oil onto the pan and spread it around evenly to coat. Scatter the potatoes out onto the pan evenly spaced over the oil. Use the palm of your hand to gently press each potato down just until they burst, but not so much so that they fall apart. Take care if they are still hot; you can place a double layer of paper towels between your hand and the potatoes if need be. Drizzle remaining oil all over the potatoes, maximizing the amount on the potatoes themselves and minimizing dribbling it on the pan itself. Season the potatoes well with salt and pepper.

Roast potatoes for about 20 to 30 minutes or until beginning to crisp up and turn golden brown on the outside but are still moist and tender on the inside. Potatoes are ready to serve immediately.