Saturday, July 13, 2013

Salt Crusted Potatoes with Rosemary

These potatoes are amazing: creamy, salty, and flavorful with the fresh rosemary.  Literally every time I serve them to guests they rave and can't stop talking about them!  We usually serve these on the side with pulled pork or zippy BBQ.

1 bag (4-5lbs) small boiling white potatoes (1 inch to 2.25 inch) or salt potatoes
1 1/2 T salt
2 T olive oil
2 T minced fresh rosemary leaves (I've used 2-3 teaspoons dried instead if I'm don't have fresh)

1.  Preheat oven to 425.
2.  Place potatoes in a large bowl.  Toss to coat with olive oil, salt, and rosemary.
3.  Transfer to baking sheet, bake 25 minutes.
4.  Turn potatoes and continue baking about 20 more minutes or until they are fork tender.

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