Salt Crusted Potatoes With Fresh Rosemary

1. 1

   1. Preheat the oven to 425u00b0F.

2. 2

   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. 3

   3. Transfer to a large, rimmed baking sheet and bake for 20 minutes.

4. 4

   4. Turn the potatoes and continue to bake 18-22 minutes longer until they are fork tender.

5. 5

   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.

6. 6

   Recipe adapted slightly from a recipe sent to me by Emily B., a MKC reader.

* Per serving · 4 servings · Values may vary.

No additional tips available.