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Photo: James Baigrie; Styling: Karen Shinto Photo by: Photo: James Baigrie; Styling: Karen Shinto

Golden Olive Oil-roasted Potatoes

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

Sunset DECEMBER 2008

  • Yield: Serves 8
  • Total: 1 Hour, 15 Minutes
  • Chill: 8 Hours


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


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.

Nutritional Information

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

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Golden Olive Oil-roasted Potatoes Recipe