Salt Crusted Potatoes with Fresh Rosemary

Serves: 6

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.


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