Salt-Baked Potatoes
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 13-pound box kosher salt
- 2pounds fingerling potatoes
- 6sprigs rosemary
- Good-quality fruity olive oil
Nutritional analysis per serving (6 servings)
169 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 3 grams protein; 375 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. In a 13-by-9-inch baking pan, add salt to a depth of â…“ inch. Place the potatoes in a single layer on top. Scatter the rosemary, cover with the remaining salt and bake until tender, 35 to 45 minutes.
- Step 2
Leave the potatoes in the salt until ready to serve. Brush off as much salt as you like. Drizzle with olive oil and serve immediately.
Private Notes
Comments
The original printed version said "1 3-pound box", not a 13 pound box.
Corrected. Thanks!
Do you really use all 13 pounds of kosher salt?!
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