Potatoes and salt are a natural combination. This recipe takes that thought to its ultimate conclusion with plenty of kosher salt for roasting and a finish of delicious sea salt (smoked and flavored from Circle City Salt perhaps?) for the perfect potatoes to accompany any entrée.
recipe by Claire Saffitz for Bon Appetit
- 2 cups kosher salt
- 1½ pounds fingerling potatoes
- 2 sprigs rosemary
- 3 garlic cloves, thinly sliced
- ¼ cup olive oil
- Flaky sea salt
- Preheat oven to 425°. Spread kosher salt in a 13×9″ baking dish. Scrub potatoes, pat dry, and poke a few holes into each; arrange over salt. Roast until flesh is very tender and skins are crisp, 30–40 minutes.
- Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium-low heat, swirling pan occasionally, until garlic is golden, about 3 minutes. Transfer to a large bowl and add potatoes; toss to coat. Serve potatoes generously sprinkled with sea salt. Serves 4.
I can’t help but think of a medium rare steak with these. But they’d be wonderful with a lovely chicken breast, some cooked carrots, or sautéed mushrooms too.
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