Salt Crusted Potatoes with Fresh Rosemary
The teensy taters are crusted with salt, olive oil and rosemary and bake until the outsides are crispy and wrinkly and the insides are perfectly creamy and tender.
Prep Time: 5 min
Cook Time: 40 min
|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|
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.