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
How to Make It
Peel potatoes and cut into 1 1/2-in. cubes. Put in a large bowl, cover with cold water, and refrigerate overnight.*
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.
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.
*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.
Make sure you keep an eye on them when boiling. Might not need to boil the full 10 minutes. I made these for a side dish for breakfast with some fried jalapeno sausage and eggs. Delicious and creamy! Check out my blog at: http://imapretendchef.blogspot.com/2011/03/golden-olive-oil-roasted-potatoes.html