Roasted Potatoes With Olives
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Roasted Potatoes With Olives
Last updated 6/12/2012 1:20:42 AM. Recipe ID 52555. Report a problem with this recipe.
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      Title: Roasted potatoes with olives
 Categories: Potatoes
      Yield: 8 Servings
      4 lb Yukon Gold -- Finnish or
           Rose, peeled and cut into
      1    Inch chunks
      1 tb Plus 1/2 teaspoon kosher
    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.
  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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Recipe ID 52555 (Apr 03, 2005)

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