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

Maria Helm Sinskey
This Story Originally Appeared On sunset.com

Gallery

Credit: James Baigrie; Styling: Karen Shinto

Recipe Summary

chill:
8 hrs
total:
1 hr 15 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

255 calories; calories from fat 18%; protein 6g; fat 5.2g; saturated fat 0.8g; carbohydrates 45g; fiber 3g; sodium 383mg.
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