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Roasted Potatoes With Olivespotatoes 4 lb yukon gold -- finnish or 1 red 1 rose, peeled and cut into 1 inch chunks 1 tablespoon plus 1/2 teaspoon kosher 1 salt 1/2 cup olive oil 1/2 cup picholine olives 1 tablespoon finely chopped garlic 1 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. Recipe By : Food and Wine April 1996 From: Grumpy49@nexusprime.Org On Tue, J
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