Golden Olive Oil-roasted Potatoes
Need a gluten free, fodmap friendly, whole 30, and vegan side dish? Golden Olive Oil-roasted Potatoes could be an outstanding recipe to try. This recipe serves 8. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 211 calories, 7g of protein, and 6g of fat. A mixture of olive oil, sea salt such as fleur de sel, yukon gold potatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.
Instructions
Peel potatoes and cut into 1 1/2-in. cubes. Put in a large bowl, cover with cold water, and refrigerate overnight.*
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.
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.
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.