Wednesday, March 23, 2011

Salt-Crusted Baby Potatoes

Salt-Crusted Baby Potatoes
These salt-crusted baby potatoes are roasted in the oven until tender, and served garnished with chopped parsley. An elegant and delicious side dish.

Salt-Crusted Baby Potatoes
Serves 4-6 people
Cooking time: about 50 minutes
vegan, gluten-free
Print Recipe

4 cups baby potatoes
2 tablespoons extra virgin olive oil
1/4 cup Italian parsley, chopped

Preheat the oven to 350 degrees.

Using a fork, poke holes in the potatoes. Place some salt on a small plate. Coat the baby potatoes in olive and then roll them in the salt mixture. Roast the potatoes in the oven until tender. Remove from heat and toss with the chopped parsley. Enjoy!

Source for Ingredients
baby red potatoes from the West Hollywood Farmers Market

extra virgin olive oil from Trader Joe's

Kosher salt from Whole Foods

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