Roasted Potatoes with Olives

• 4 pounds boiling potatoes, such as Yukon Gold, Red Rose or Finnish, peeled and cut into 1-inch chunks
• 1 tablespoon plus 1/2 teaspoon kosher salt
• 1/2 cup olive oil
• 1/2 cup picholine olives
• 1 tablespoon finely chopped garlic
• Freshly ground pepper

1. Preheat the oven to 400.
2. In a large saucepan, cover the potatoes with 2 quarts of water.
3. 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.
4. Drain the potatoes in a colander and let them dry in their own steam for 10 minutes.
5. Transfer the potatoes to a rimmed baking sheet and gently toss them with the olive oil.
6. Roast the potatoes in the oven for about 1 hour, turning them every so often with a flat spatula, until golden brown.
7. Pour off any excess oil in the pan.
8. Scatter the olives and garlic over the potatoes and toss.
9. Lower the oven temperature to 350 and bake the potatoes for 10 minutes longer.
10. Sprinkle them with the remaining 1/2 teaspoon salt and a little fresh pepper and serve piping hot.

boiling potatoes, kosher salt, olive oil, picholine olives, garlic, freshly ground pepper

Taken from www.foodandwine.com/recipes/roasted-potatoes-olives (may not work)