Roasted Potatoes with Olives

1. 1

   Preheat the oven to 400.

2. 2

   In a large saucepan, cover the potatoes with 2 quarts of water.

3. 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. 4

   Drain the potatoes in a colander and let them dry in their own steam for 10 minutes.

5. 5

   Transfer the potatoes to a rimmed baking sheet and gently toss them with the olive oil.

6. 6

   Roast the potatoes in the oven for about 1 hour, turning them every so often with a flat spatula, until golden brown.

7. 7

   Pour off any excess oil in the pan.

8. 8

   Scatter the olives and garlic over the potatoes and toss.

9. 9

   Lower the oven temperature to 350 and bake the potatoes for 10 minutes longer.

10. 10

    Sprinkle them with the remaining 1/2 teaspoon salt and a little fresh pepper and serve piping hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.