*  Exported from  MasterCook  *

                       Roasted Potatoes with Olives

Recipe By     : Food and Wine April 1996
Serving Size  : 8    Preparation Time :1:30
Categories    : Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Yukon Gold -- Finnish or Red
                        Rose, peeled and cut into 1-inch chunks
   1      tablespoon    plus 1/2 teaspoon kosher salt
     1/2  cup           olive oil
     1/2  cup           picholine olives
   1      tablespoon    finely chopped garlic
                        freshly ground pepper

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. 



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