Roasted Potatoes with Sea Salt
By Bonnie T
Long , slow roasting in olive oil with sea salt rub produces potatoes with a slightly crunchy skin and creamy interior.
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Ingredients
- 42 - 48 baby red potatoes, about 6 lbs
- 1/3 C EVOO
- 1 1/2 T coarse sea salt
- 15 -20 large fresh sage sprigs
Preparation
Step 1
Preheat oven to 350 degrees. Put the potatoes in a large bowl. Pour the oil over them and turn to coat well. Sprinkle with the salt, turn again. Arrange the potatoes in a single layer in a large roasting pan and tuck in the sage sprigs. Roast until the skins are slightly wrinkled and the interior is tender and creamy when pierced with the tip of a sharp knife.