Salt Crusted Potatoes with Fresh Rosemary
Salt Crusted Potatoes with Fresh Rosemary is a side recipe built around baby red, coarse kosher salt and olive oil. Plan on 6 Servings and about 50 minutes.
- Yield 6 Servings
- Ready in 50 minutes
- Prep 10 minutes
- Cook 40 minutes
Ingredients
- 4-5 pounds baby red (white, yellow or purple potatoes (1 inch to 2 1/2 inches), can use a variety)
- 1 tablespoon coarse kosher salt
- 2 tablespoons olive oil
- 2 tablespoons minced fresh rosemary leaves
Instructions
- Preheat the oven to 425 degrees F.
- Place the potatoes in a large bowl (if you have overly large ones, cut them in half so all the potatoes are about 1-inch to 2 1/2-inches). Toss to coat with olive oil, salt, and rosemary so all the flavors are evenly distributed.
- Transfer to a large, rimmed baking sheet and bake for 20 minutes.
- Turn the potatoes and continue to bake 18-22 minutes longer until they are fork tender.
- Serve hot; some of my family avoid the salty skins and go straight for the creamy middle, but I love the combination of both.
Give it a minute off the heat, then serve it while it is still hot.
