Salt Crusted Potatoes with Fresh Rosemary

• Produce

  • 2 tbsp Rosemary, fresh leaves

• Baking & Spices

  • 1 tbsp Kosher salt, coarse

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 4-5 pounds baby red, white, yellow or purple potatoes (1 inch to 2 1/2 inches, can use a variety

Found on melskitchencafe.com

Ingredients

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

Directions

• 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.