Hello friends! I’m afraid I’ve been absent from this space for a little while, but the blooming spring flowers, emerging market produce, and buzzing bees have been energizing me to get back in the kitchen and share what I’m cooking up. This past weekend in Seattle was glorious and got me out in the garden, tidying and preparing the beds for seeds and transplants. Every year my rosemary bush explodes with purple flowers, which I harvest for salads and other herbal projects (more on this soon). This was my spark of inspiration for today’s simple recipe. Salt roasting potatoes really concentrates their flavor and adding a bed of rosemary leaves and blossoms to the mix is a match made in heaven. Unlike boiled potatoes which may be crumbly or flaky, salt roasted potatoes are dense and hearty, standing up really well to sauces or meats. They also make excellent leftovers for breakfast, quartered and reheated in a frying pan with butter. Without further ado, here’s my recipe for salt roasted potatoes, which easily serves four.
Rosemary Salt Roasted Potatoes
2 pounds small red potatoes (fingerling potatoes or smaller Yukon gold potatoes would be great too)
1 1/2 cups kosher salt
4 sprigs flowering rosemary (regular rosemary would be fine too), cut into 2 inch pieces
1 Tbsp butter
- Preheat oven to 375°.
- On a small baking sheet, spread the kosher salt out so that it is 1/4 inch thick. Place the rosemary pieces across the salt. Nest the potatoes on this mix as equally spaced as possible.
- Roast for 30-45 minutes, until the potatoes are easily pierced with a fork.
- Remove the potatoes from the salt and place in a serving bowl. Crumble some of the roasted rosemary over the top. Top with small dollops of butter. (You can save the salt in a container for future use.)