Salt Crusted Potatoes with Fresh Rosemary

Salt Crusted Potatoes with Fresh Rosemary

Ingredients:
potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, rosemary, dried

Directions:
1.
Preheat the oven to 425 degrees F. 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.
Transfer to a large, rimmed baking sheet and bake for 20 minutes.
4.
Turn the potatoes and continue to bake 18-22 minutes longer until they are fork tender.
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.
Recipe adapted slightly from a recipe sent to me by Emily B., a MKC reader.