This recipe originally accompanied Roasted Pousins with Cumin and Lemon.
You can roast these potatoes along with the poussins. Simply put them into the upper third of the oven about 10 minutes before the birds go in. Then move the potatoes to the lower third of the oven so that the birds can fit in the upper third, and roast them about 45 minutes more.
Preheat oven to 425°F.
Peel potatoes and cut into 1/2-inch-thick wedges. In a small roasting pan toss potatoes with oil and salt and roast in oven until golden and crisp, about 45 minutes.