Recipe - Roasted Potatoes With Olives

4 pound Yukon Gold; Finnish or Red
Rose, peeled and cut into
1inch chunks
1 tablespoon Plus One half teaspoon kosher
salt
One half cup Olive oil
One half cup Picholine olives
1 tablespoon Finely chopped garlic
Freshly ground pepper

Preheat the oven to 400degrees. 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 350degrees 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

Posted to MCRecipe Digest V1 #262

Date: Sun, 27 Oct 1996 08:27:55 0800

From: Gerald Edgerton jerrye@wizard.com