Roasted Red Potatoes with Sea Salt

By Meals_by_Mel

Ingredients

• 6 lb. baby red potatoes, each 1 1/2 to 2 inches in diameter
• 1/3 cup extra-virgin olive oil
• 1 1/2 Tbs. coarse sea salt
• 15 to 20 large fresh sage sprigs

Details

Servings 2
Adapted from williams-sonoma.com

Preparation

Step 1

Preheat an oven to 350°F.

Arrange the potatoes in a single layer in a large roasting pan. Pour the olive oil over them and turn to coat well. Sprinkle with the salt, turn the potatoes again and tuck in the sage sprigs. Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, about 1 1/2 hours. Serves 12 to 14.

Adapted from Williams-Sonoma Entertaining with the Seasons (Free Press, 2010).