SERVES 8
TIME About 1 1/4 hours, plus overnight to chill

Ingredients

5 lbs. large Yukon Gold potatoes
3 tbsp. extra-virgin olive oil
About 1/2 tbsp. sea salt such as fleur de sel

Directions

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

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.

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.

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.

*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.

PER SERVING 255 Cal., 18% (47 cal.) from fat; 6 g protein; 5.2 g fat (0.8 g sat.); 45 g carbo (3 g fiber); 383 mg sodium; 0 mg chol.

Serve with Jones Family "The Sisters" Cabernet Sauvignon Blend 2005 (Napa Valley)