Len sent me a Pinterest link this morning to these yummy looking potatoes! The pinner used russets. I figured that the red baby bliss potatoes I planned to make with the boys corned beef would lend themselves nicely too!
3 lbs red baby bliss
Pour 1/4 cup vegetable oil in a freezer ziplock bag.
Scrub potatoes and peel off blemishes. Score the potatoes about half way down. Toss each one in the baggie as you finish each one. Zip the bag closed and toss the potatoes around to coat them all.
Arrange cut sides up on a large baking sheet lined with parchment. Sprinkle with salt.
Bake at 425 for about 45 minutes.
Here is a link to the original poster.