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6 Servings
Collection: Groente
Recipe By: http://www.ziplist.com/souschef?url=http%3A%2F%2Fwww.melskitchencafe.com%2F2013%2F10%2Fsalt-crusted-potatoes-with-fresh-rosemary.html
Salt Crusted Potatoes with Fresh Rosemary
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
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Directions
- 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.
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