Salt Crusted Potatoes with Fresh Rosemary
User Reviews
4.8
24 reviews
Excellent
Salt Crusted Potatoes with Fresh Rosemary
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 4-5 pounds baby red white, yellow or purple potatoes (1 inch to 2 1/2 inches), can use a variety
- 1 tablespoon kosher salt coarse
- 2 tablespoons olive oil
- 2 tablespoons rosemary minced fresh 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.
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%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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