Golden Olive Oil-roasted Potatoes

Golden Olive Oil–roasted Potatoes Recipe
Photo: James Baigrie; Styling: Karen Shinto
Nothing more than good olive oil and crunchy sea salt turn super-simple potatoes into an irresistible holiday side dish.
Serves 8


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5 pounds large Yukon Gold potatoes
3 tablespoons extra-virgin olive oil
About 1/2 tbsp. sea salt such as fleur de sel


Total: 1 Hour, 15 Minutes
Chill: 8 Hours

1. Peel potatoes and cut into 1 1/2-in. cubes. Put in a large bowl, cover with cold water, and refrigerate overnight.*

2. Preheat oven to 475°. 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.

3. 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.

4. 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.

*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.

Note: Nutritional analysis is per serving.

Created date

November 2008

Nutritional Information

Calories 255
Caloriesfromfat 18 %
Protein 6 g
Fat 5.2 g
Satfat 0.8 g
Carbohydrate 45 g
Fiber 3 g
Sodium 383 mg
Cholesterol 0.0 mg