Select a size: | | | |
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 4 cups Coarse Sea Salt, Divided
- 6 Red Potatoes
- 2 sprigs Fresh Rosemary
- Freshly Ground Black Pepper
- Extra Virgin Olive Oil
Preparation Instructions
Preheat oven to 400ºF. Pour 2 cups of the salt into a cast iron skillet or other oven proof skillet. Add the potatoes to the pan, in a single layer and a few inches apart from each other. Pour the remaining 2 cups of salt over and around the potatoes. Scatter the rosemary sprigs around the potatoes.
Bake for about 45 minutes (depending on size) until a knife can enter the potato without any resistance. Remove from oven and let cool slightly.
Brush remaining salt off the potatoes, being careful not to tear skin. Season with freshly ground black pepper and drizzle with olive oil.
Serves 4-6.
