Roasted Potatoes with Olives
| Yield: | 8 Servings |
| Categories: | Potatoes |
| 4 | lb | Yukon Gold; Finnish or Red Rose, peeled and cut into 1-inch chunks |
| 1 | tb | Plus 1/2 teaspoon kosher salt |
| 1/2 | c | Olive oil |
| 1/2 | c | Picholine olives |
| 1 | tb | Finely chopped garlic |
| Freshly ground pepper |
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