Roast the potatoes: Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450 degrees F. Alternatively, if you have a convection function, turn it on and set the temperature at 400 degrees F. Sprinkle the potatoes with about 3/4 teaspoon salt and pour the olive oil
over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they're crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.