Heat oven to 375 (convection) or 400 (conventional)
Wash and pat potatoes dry. This is important so they will coat evenly with oil and crisp. Cut potatoes into desired shape - halved or quartered (depending on size). We used small organic Yukon Gold potatoes so we just cut them in half.
Place in cast iron skillet and drizzle with olive oil. Toss until they are coated evenly, adding more oil if necessary. Sprinkle generously with sea salt and fresh cracked black pepper. Toss to distribute.
Put the skillet into the oven and roast for 20 - 30 minutes, until very golden.
Toss with a spatula a few times during cooking to ensure they are not sticking to the pan.