Roasted New Potatoes
By Yankee Magazine|Feb 10 2009|
The key to tasting sea salt’s true nuances is to use it in the simplest of dishes as a “finisher.” Roasted vegetables are a perfect medium for these briny crystals, or try sprinkling some on top of chocolate brownies or vanilla ice cream with caramel sauce.
Yield
6 servings
Total Time
6 minutes
Ingredients
2 pounds red new potatoes (golfball size)
1/4 cup olive oil
2 to 3 teaspoons sea salt, divided
1 teaspoon freshly ground black pepper
Instructions
Heat oven to 400°. In a large bowl, coat potatoes with oil. Sprinkle with 1 teaspoon salt and all of the pepper. Spread out on a rimmed baking sheet and bake about 30 minutes (giving the pan a shake after 15 minutes), until softened and browned in some spots. Remove from oven and shake the pan again. Sprinkle with remaining salt and serve.
