Forked Oven Potatoes

6 pounds small Yukon Gold potatoes (1  1/2″–2″-diameter), peeled
1 tablespoon kosher salt plus  more
1/2 cup olive  oil

Preheat oven to 425°. Working in 2 batches, cook potatoes in a  large pot of boiling salted water for 3 minutes. Using a slotted spoon, transfer  potatoes to a rimmed baking sheet. When cool enough to handle, firmly scrape the  tines of a fork up and down potatoes, creating a rough, grooved  surface.

Pour oil onto another rimmed baking sheet; bake (to heat oil)  for 5 minutes. Add potatoes; turn to coat. Season with 1 tablespoon salt. Roast,  turning 3 times during cooking and occasionally basting with oil, until browned  and tender, 60–70 minutes.

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