4-5 large potatoes, halved if they are baseball size or larger
¼ cup extra virgin olive oil
Preheat oven to 400. Wash and dry potatoes. In a shallow bowl toss them in the oil, making sure they are completely covered, especially the cut edges. Place them in a baking dish cut side down if you have cut them. Dust the outside with salt, using more than you think you should. The salt helps pull moisture out of the potato as it cooks. Sprinkle pepper and paprika on as well and push the whole thing into the oven. Check them in about 20 minutes and every five after that until a skewer runs through them easily and then cook them for 10 minutes more. The skin should be pulling away from the flesh and if you have a cut side, it should be really crispy. Remove from the oven and let sit for 5 minutes before slicing thinly. Leave the salty skin on and enjoy.