Golden Olive Oil-Roasted Potatoes
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What:
5 lbs large Yukon Gold potatoes
3 tbsp extra-virgin olive oil
About 1/2 tbsp sea salt such as fleur de sel
How:
Peel potatoes and cut into 1 1/2 inch cubes. Put in a large bowl, cover with cold water, and refrigerate overnight.*
Preheat oven to 475 degrees. Bring a large pot of lightly salted water to a boil over high heat. Add potatoes and cook until barely tender when pierced, about 10 minutes. Pour into a colander and let drain and dry 10 minutes.
Set potatoes in a single layer in a large rimmed baking pan. Drizzle evenly with olive oil and sprinkle with 1/2 tbsp salt; stir gently to coat.
Bake potatoes until golden brown, 25 to 30 minutes, turning halfway through baking. Mound hot potatoes on a platter or in a shallow serving bowl; sprinkle with more salt to taste. Serves 8. 255 calories per serving.
*Soaking the potatoes at least a day (and up to 2 days) ahead makes them even crisper on the outside and creamier in the middle.
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- Olive oil
