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.

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.