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Salt Crusted Potatoes with Fresh Rosemary
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Description
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.
Ingredients
- 4 pounds Baby Red, White, Yellow Or Purple Potatoes
- 2 Tablespoons Olive Oil
- 1 Tablespoon Coarse Kosher Salt
- 2 Tablespoons Minced Fresh Rosemary Leaves
Preparation
1. Preheat the oven to 425ºF.
2. 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.
3. Transfer to a large, rimmed baking sheet and bake for 20 minutes.
4. Turn the potatoes and continue to bake 18-22 minutes longer until they are fork tender.
5. Serve hot; some of my family avoid the salty skins and go straight for the creamy middle, but I love the combination of both.
Recipe adapted slightly from a recipe sent to me by Emily B., a MKC reader.
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Carol on 10.22.2013
Great