Roasted Potatoes With Olives Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Yukon Gold, Finnish or
Red,
Rose, peeled and cut into
1 Inch: chunks,
1 tbsp: Plus 1/2 teaspoon kosher,
Salt,
1/2 cup: Olive oil,
1/2 cup: Picholine olives,
1 tbsp: Finely chopped garlic,
Freshly ground pepper,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Potatoes