If you can find fingerling potatoes, the long, skinny ones called ratte in France, use those. They have a firm, silky texture that is delicious, and they hold well to roasting.

If they are not available, use medium sized Yukon Gold or a similar variety.

Buy your parchment paper in sheets from a restaurant supply place or at Smart & Final, rather than in rolls at the supermarket. It is much cheaper that way, and much easier to handle.

If your oven has a "Convection Roast" setting, use it for this recipe.