Roasted potatoes with olives
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Yukon Gold -- Finnish or |
| Red | ||
| Rose, peeled and cut into | ||
| 1 | Inch chunks | |
| 1 | tablespoon | Plus 1/2 teaspoon kosher |
| Salt | ||
| ½ | cup | Olive oil |
| ½ | cup | Picholine olives |
| 1 | tablespoon | Finely chopped garlic |
| Freshly ground pepper | ||
Directions
Preheat the oven to 400-degrees. In a large saucepan, cover the potatoes with 2 quarts of water. Add 1 tablespoon of the salt and bring to a boil, then reduce the heat and simmer until the potatoes are almost tender, about 20 minutes. Drain the potatoes in a colander and let them dry in their own steam for 10 minutes.
Transfer the potatoes to a rimmed baking sheet and gently toss them with the olive oil. Roast the potatoes in the oven for about 1 hour, turning them every so often with a flat spatula, until golden brown.
Pour off any excess oil in the pan. Scatter the olives and garlic over the potatoes and toss. Lower the oven temperature to 350-degrees and bake the potatoes for 10 minutes longer. Sprinkle them with the remaining salt and a little fresh pepper and serve piping hot.
Recipe By : Food and Wine April 1996 From: Grumpy49@... On Tue, J
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