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Finnish Potatoes 8 Servings

INGREDIENTS

4 lb Yukon Gold, Finnish or Red
Rose peeled and cut into
1-inch chunks
1 T Plus 1/2 teaspoon kosher
salt
1/2 c Olive oil
1/2 c Picholine olives
1 T Finely chopped garlic
Freshly ground pepper

INSTRUCTIONS

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  Posted to MC-Recipe Digest V1 #262  Date: Sun, 27
Oct 1996 08:27:55 -0800  From: Gerald Edgerton <jerrye@wizard.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 122
Calories From Fat: 120
Total Fat: 13.5g
Cholesterol: 0mg
Sodium: 742mg
Potassium: 9.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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