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Roasted Potatoes with Olives
© Ryan Robert Miller

Roasted Potatoes with Olives

  • SERVINGS: 8
  • HEALTHY
  • VEGETARIAN

Parboiling the potatoes before roasting makes for a fluffy interior and a crisp golden brown surface. Olives and garlic are added at the end of roasting so that their flavors remain vibrant.

  1. 4 pounds boiling potatoes, such as Yukon Gold, Red Rose or Finnish, peeled and cut into 1-inch chunks
  2. 1 tablespoon plus 1/2 teaspoon kosher salt
  3. 1/2 cup olive oil
  4. 1/2 cup picholine olives
  5. 1 tablespoon finely chopped garlic
  6. Freshly ground pepper
  1. Preheat the oven to 400°. 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.
  2. 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.
  3. Pour off any excess oil in the pan. Scatter the olives and garlic over the potatoes and toss. Lower the oven temperature to 350° and bake the potatoes for 10 minutes longer. Sprinkle them with the remaining 1/2 teaspoon salt and a little fresh pepper and serve piping hot.
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