Small new potatoes are wonderful. If you spray them with oil, season to taste, and roast them in the oven at 425 for a half hour or so, they are scrumptious. Turn them over once, so they brown but don't burn.
If you don't want to heat up the oven, here's an alternative:
2-3 T olive oil
[optional but yummy - diced onion]
2 to 3 lbs small Red Bliss or Fingerling potatoes (they come bagged) - each sliced in half
herbs - tarragon or rosemary are nice
salt/pepper
Put oil in a medium, heavy fry pan with a lid, heat, and add diced onions until they soften. Add sliced potatoes, stir and heat for a few minutes.
Cover. Cook over low flame for 10-15 minutes or so. Uncover, season with salt and crushed herbs (fresh are the best), shaking to cover all the surfaces. Cover and turn off burner.
The onions carmelize and are super delicious.
They are also great cold, say for a summer shabbat lunch.
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