Oven Puffed Potatoes
8 little red skinned potatoes cut in half (or 2 Idaho potatoes cut into 8 wedges)
1 tablespoon cooking oil
Salt for dipping
Preheat oven to 425 degrees. Scrub and dry potatoes; rub all over with oil; dip cut sides into salt and set on cake rack to dry for about 10 minutes. Put into hot oven, on the cake rack; do not put a baking sheet under it. Bake for about 20 minutes until potatoes are puffed and golden.