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-> [Condiments, Olives, Potatoes, Roasted, Vegetables] -> [Roasted potatoes with olives Recipe] |
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Roasted potatoes with olives
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| Artist: |
_ |
| Categories: |
Condiments, Olives, Potatoes, Roasted, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 4
| lbs | Yukon Gold -- Finnish or | | | Red | | | Rose, peeled and cut into | | 1
| | Inch chunks | | 1
| tbsp | Plus ?teaspoon kosher | | | Salt | | 1/2
| cup | Olive oil | | 1/2
| cup | Picholine olives | | 1
| tbsp | Finely chopped garlic | | | Freshly ground pepper |
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Procedures:
| 1 | Preheat the oven to 400°F. | | 2 | In a large saucepan, cover the potatoes with 2 quarts of water. | | 3 | 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. | | 4 | Drain the potatoes in a colander and let them dry in their own steam for 10 minutes. | | 5 | transfer the potatoes to a rimmed baking sheet and gently toss them with the olive oil. | | 6 | Roast the potatoes in the oven for about 1 hour, turning them every so often with a flat spatula, until golden brown. | | 7 | pour off any excess oil in the pan. | | 8 | Scatter the olives and garlic over the potatoes and toss. | | 9 | Lower the oven temperature to 350°F and bake the potatoes for 10 minutes longer. | | 10 | Sprinkle them with the remaining salt and a little fresh pepper and serve piping hot. | | 11 | recipe by : food and wine april 1996 |
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