Roasted Potatoes With Olives
| 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 | 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)
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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