Salt-Roasted Potatoes
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
42
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425°F
2
Spread kosher salt in a 13x9" baking dish
3
Scrub potatoes, pat dry, and poke a few holes into each; arrange over salt
4
Roast until flesh is very tender and skins are crisp, 30–40 minutes
5
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
6
Transfer to a large bowl and add potatoes; toss to coat
7
Serve potatoes generously sprinkled with sea salt
8
Preheat oven to 425°F
9
Spread kosher salt in a 13x9" baking dish
10
Scrub potatoes, pat dry, and poke a few holes into each; arrange over salt
11
Roast until flesh is very tender and skins are crisp, 30–40 minutes
12
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
13
Transfer to a large bowl and add potatoes; toss to coat
14
Serve potatoes generously sprinkled with sea salt