Roasted Potatoes with Olives

* Exported from MasterCook *

Roasted Potatoes with Olives

Recipe By : Food and Wine April 1996
Serving Size : 8 Preparation Time :1:30
Categories : Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Yukon Gold -- Finnish or Red
Rose, peeled and cut into 1-inch chunks
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup olive oil
1/2 cup picholine olives
1 tablespoon finely chopped garlic
freshly ground pepper

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.



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