These Salt Roasted Potatoes are encrusted in kosher salt and rosemary, then baked until they’re buttery, soft, and perfectly seasoned. They’re a naturally oil free and vegetarian side dish that pairs best with homemade Smoked Garlic Aioli!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Side Dish
Cuisine: Mediterranean
Keyword: potatoes, roasted, salty, side dish, sides, vegan, vegetarian, veggies
In a 12-inch cast iron pan or heat proof dish add 2 cups of kosher salt on the bottom (add more if your surface is larger, you want to have at least ½ inch at the bottom). Use the back of a measuring cup to even out the salt.
Lay the rosemary sprigs out on the salt. Or you can tuck them between the potatoes instead.
Add the potatoes in the salt.
Cover the potatoes with the remaining salt and bake for 30-45 minutes, depending on the size of your potatoes. Check the potatoes using a knife to check doneness. If the knife goes in smoothly, they are done.
For Smoked Garlic Aioli
Add mayonnaise, grated garlic, lemon juice and smoked paprika to a small bowl. Mix together until combined. Serve with potatoes on the side.
Notes
What potatoes do I use? For this recipe, I used fingerling potatoes, but you can swap them with any variety of baby potatoes, as long as they are uniform in size.Can you reuse the salt after? You can reuse the salt after baking the potatoes, strain the salt through a colander to remove clumps and particles.