Spray a rimmed baking sheet generously with nonstick cooking spray. Cut larger potatoes into 1 or 1 ½ inch chunks (bigger chunks=more creamy insides, smaller chunks=more crispy outsides), cut baby potatoes in half. Spread them out on the baking sheet drizzle the olive oil over, sprinkle the salt over, and toss with your hands to combine.
Make sure they are in a single layer and roast for 30 to 45 minutes or so, tossing them once towards the end of cooking, and spreading them out again. If they are sticking to the baking sheet, just leave them be! After a little more time in the oven, they will crisp up on the bottom, and be easier to flip.
Add a sprinkle of additional salt if needed, and serve, but warn people that they are HOT.