• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Roasted Potatoes with Olives

  • Recipe Submitted by on

Category: Potatoes

 Ingredients List

  • 4 lb Yukon Gold; Finnish or Red
  • -Rose, peeled and cut into
  • -1-inch chunks
  • 1 tb Plus 1/2 teaspoon kosher
  • -salt
  • 1/2 c Olive oil
  • 1/2 c Picholine olives
  • 1 tb 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.

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