Salt-Roasted Potatoes
Crispy-skinned fingerling potatoes roasted on a bed of kosher salt and tossed with garlic-rosemary infused olive oil. This simple yet elegant side dish yields perfectly seasoned potatoes with a fluffy interior.
4 servings
38 min
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Ingredients
- •2 cups kosher salt
- •1½ pounds fingerling potatoes
- •2 sprigs rosemary
- •3 cloves garlic
- •¼ cup olive oil
- •1 pinch Flaky sea salt
Cooking Instructions
- 1.
Preheat oven to 425°F. Spread kosher salt in a 13x9" baking dish. Scrub potatoes, pat dry, and poke a few holes into each; arrange over salt. Roast until flesh is very tender and skins are crisp, 30-40 minutes.
35 min
- 2.
Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium-low heat, swirling pan occasionally, until garlic is golden, about 3 minutes. Transfer to a large bowl and add potatoes; toss to coat. Serve potatoes generously sprinkled with sea salt.
3 min
