1 pound teeny-tiny new potatoes, ideally no bigger than your thumb
3 to 4 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 lemon, zested and juiced
Heat the oven to 450°F. Clean the potatoes and pat them dry. Toss them with enough olive oil to coat, and with salt and pepper. Spread them on a large baking sheet and roast for 20 minutes, or until they are tender enough to be pierced with a fork, and their jackets are wrinkled and crispy-golden.
Toss immediately with the lemon juice and zest, and serve.
Options: After roasting, toss with a bit of chopped mint, rosemary, or thyme. Toss with chopped cooked bacon, or pesto