Wash the potatoes and cut them into bite-sized chunks (do not peel). In a bowl, toss the potatoes with olive oil, kosher salt, and lots of fresh ground pepper. Place the potatoes in the oven and roast until tender, about 25 to 30 minutes.
Thinly slice the red onion and rinse the slices under cold water a few times to remove the bite. Slice the eggs into quarters