ROASTED POTATOES WITH OLIVES

      Title: ROASTED POTATOES WITH OLIVES
  Categories: Potatoes
       Yield: 8 Servings
  
       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
  
   Preheat the oven to 400-degrees.  In a large saucepan, cover the
   potatoes with 2 quarts of water.  Add 1 tablespoon of the salt and
   bring to a boil, then reduce the heat and simmer until the potatoes
   are almost tender, about 20 minutes.  Drain the potatoes in a
   colander and let them dry in their own steam for
        10    minutes.
   
   Transfer the potatoes to a rimmed baking sheet and gently toss them
   with the olive oil. Roast the potatoes in the oven for about 1 hour,
   turning them every so often with a flat spatula, until golden brown.
   
   Pour off any excess oil in the pan.  Scatter the olives and garlic
   over the potatoes and toss.  Lower the oven temperature to
   350-degrees and bake the potatoes for 10 minutes longer.  Sprinkle
   them with the remaining salt and a little fresh pepper and serve
   piping hot.
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