Basic cooking instructions for roasted potatoes to serve four:

Leave skin on three medium (5 to 6-ounce) potatoes. Cut into chunks, quarters, fries or wedges.

Place potato pieces in large bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Arrange potato pieces in a single layer on nonstick baking sheet.

Roast, turning once about halfway through roasting, in preheated 425-degree oven 15 to 35 minutes, or until golden brown and tender (cooking time will vary depending on size of pieces). Season to taste with salt and pepper.

Source: United States Potato Board