0 from 36 votes
Salt Crusted Potatoes with Fresh Rosemary
Bring something special to the table with this well-loved recipe.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 Servings
Course:
Side Dish
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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.