Name: Roasted Potatoes with Olives
Ingredients: 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

In 1956 Life magazine told of the shocking death of five missionaries in the jungles of Ecuador. For several months these men had tried to make contact with the primitive Auca Indians. On their first attempt to establish a camp, they were brutally murdered! Today these same Auca tribesmen are all Christians. They are leaders of a small congregation that worships near the spot where the missionaries died. Many educators and government leaders have expressed astonishment at the miraculous change in these Indians. How did it happen? The answer lies in the love of God expressed to these people by the sister of Nate Saint and the wife of Jim Elliot, two of the martyred missionaries. Led by God who is love and not vengeance, these women were able to break down the walls of distrust. In time they were able to share the gospel with these tribesmen and see the love of Christ transform their lives.

George Sweeting

CATEGORY	CUISINE	TAG	YIELD
	Finnish	Potatoes	8	Servings

INGREDIENTS

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

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 <[email protected]>

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