Photo: James Baigrie; Styling: Karen Shinto
Recipe from Sunset

Nothing more than good olive oil and crunchy sea salt turn super-simple potatoes into an irresistible holiday side dish.


  • 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. 1. Peel potatoes and cut into 1 1/2-in. cubes. Put in a large bowl, cover with cold water, and refrigerate overnight.*
  2. 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. 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. 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.
  5. *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.
  6. Note: Nutritional analysis is per serving.
Maria Helm Sinskey,
December 2008

Nutritional Information

  • Calories: 255
  • Calories from fat: 18%
  • Protein: 6g
  • Fat: 5.2g
  • Saturated fat: 0.8g
  • Carbohydrate: 45g
  • Fiber: 3g
  • Sodium: 383mg
  • Cholesterol: 0.0mg