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Golden Olive Oil-roasted Potatoes

Serves 8

Total Time
1 hr 15 mins

Chill Time
8 hrs

Total Time
9 hrs 15 mins

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

Golden Olive Oil–roasted Potatoes

Photo: James Baigrie; Styling: Karen Shinto
 5 pounds large Yukon Gold potatoes
 3 tablespoons extra-virgin olive oil
  About 1/2 tbsp. sea salt such as fleur de sel
Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 255Calories from Fat 18
% Daily Value *
Total Fat 5.2g8%

Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 383mg16%
Total Carbohydrate 45g15%

Dietary Fiber 3g12%
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.