My neighbor brought these to our book club last week and now everyone wants the recipe.

Because this recipe is built on just three ingredients, each one matters. Use small, thin-skinned potatoes (baby Yukon Golds or red potatoes) for the best creamy interior and crisp exterior. A good, fresh-tasting olive oil and a quality flaky sea salt (like Maldon or a similar style) really shine here.

If you’d like to dress these up beyond the base recipe, you can sprinkle freshly cracked black pepper or a pinch of smoked paprika over the potatoes before roasting, or scatter chopped fresh herbs (rosemary, thyme, chives, or parsley) on top right after they come out of the oven. For a cheesy version, add finely grated Parmesan during the last 5 minutes of baking so it melts and crisps without burning. To make them more substantial as a main dish, serve with a dollop of Greek yogurt or sour cream and a squeeze of lemon on the side.

Food safety tips: Always start with firm, unblemished potatoes; discard any that are heavily sprouted, soft, or have green patches under the skin, as greening can indicate higher levels of solanine, which is best avoided. Scrub potatoes well under running water to remove soil, and use clean utensils and a clean baking sheet. If you need to parboil the potatoes ahead of time, cool them quickly, then refrigerate and use within 24 hours; spread them out on the baking sheet and smash just before roasting.

Leftover cooked potatoes should be cooled promptly, refrigerated within 2 hours, and eaten within 3 to 4 days. Reheat in a hot oven to restore crispness rather than microwaving, which tends to make them soft.