Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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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