Golden Olive Oil-roasted Potatoes

Time: about 1 1/4 hours, plus overnight to chill. Nothing more than good olive oil and crunchy sea salt turn super-simple potatoes into an irresistible holiday side dish.

Yield: Serves 8

Ingredients

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

Preparation

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

Calories:

255 (18% from fat)

Protein:

6g

Fat:

5.2g (sat 0.8)

Carbohydrate:

45g

Fiber:

3g

Sodium:

383mg

Cholesterol:

0.0mg