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Golden Olive Oil-roasted Potatoes

Photo: James Baigrie; Styling: Karen Shinto
Total time 1 hr, 15 mins
Chill time 8 hrs
Yield Serves 8
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

Nutrition 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

How to Make It

  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.

  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.