Salt Crusted Potatoes with Fresh Rosemary

Name: Salt Crusted Potatoes with Fresh Rosemary
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 Servings
Ingredients: 4-5 4-5 pounds baby red; 1 1 tablespoon coarse kosher salt; 2 2 tablespoons olive oil; 2 2 tablespoons minced fresh rosemary leaves

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4.8

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6 Servings
Course
Side Dish
Cuisine
American

Salt Crusted Potatoes with Fresh Rosemary

Iris Warren

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

4-5 4-5 pounds baby red white, yellow or purple potatoes (1 inch to 2 1/2 inches), can use a variety
1 1 tablespoon coarse kosher salt
2 2 tablespoons olive oil
2 2 tablespoons minced fresh rosemary leaves

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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.

Nutrition Information

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Serving 1 Serving Calories 254kcal (13%) Carbohydrates 48g (16%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 1217mg (51%) Fiber 5g (20%) Sugar 4g (8%)