Salt-Crusted Roast Potatoes with Rosemary
These golden, crispy potatoes showcase the distinctive mineral flavor of Murray River Salt flakes. The salt creates an incredible crust while drawing out the natural sweetness of the potatoes. The rosemary adds an aromatic herbaceous note that complements the salt's clean finish. This is comfort food elevated to restaurant quality with just a few simple ingredients.
- DIFFICULTY: EASY
- 50 MINS
Ingredients
Serves: 4 as a side dish
Ingredients
- 800g baby potatoes, halved lengthwise
- 2 tbsp extra virgin olive oil
- 1 tsp Murray River Salt flakes, plus extra for finishing
- ½ tsp smoked paprika (optional, for deeper color and flavor)
- 4-5 fresh rosemary sprigs, leaves stripped and roughly chopped
- Freshly ground black pepper to taste
Method
- Prepare the oven: Preheat to 200°C (fan 180°C/gas mark 6). Position rack in upper third of oven for maximum browning. Line a large baking tray with baking paper or lightly oil it.
- Prep the potatoes: Wash potatoes thoroughly and pat completely dry with paper towels. Cut each potato in half lengthwise, creating flat surfaces for maximum crispiness. The drier the potatoes, the crispier they’ll become.
- Season and toss: Place halved potatoes in a large mixing bowl. Drizzle with olive oil and toss to coat evenly. Add Murray River Salt flakes, smoked paprika (if using), and chopped rosemary. Season with black pepper. Toss again until every piece is well-coated.
- Arrange for roasting: Spread potatoes in a single layer on the prepared tray, cut-side down. Ensure they’re not overcrowded – use two trays if necessary. The flat surfaces should be in contact with the tray for maximum browning.
- First roast: Roast for 20 minutes without moving them. This initial period allows the cut surfaces to develop a golden crust.
- Turn and continue: Carefully turn each potato over using tongs or a spatula. The cut sides should be golden brown and crispy. Roast for another 15-20 minutes until potatoes are tender when pierced with a fork and deeply golden all over.
- Finish and serve: Remove from oven and immediately sprinkle with an extra pinch of Murray River Salt flakes for added crunch and flavor burst. The residual heat will slightly dissolve the salt, creating layers of flavor.
Serving suggestions: Perfect alongside roast beef, lamb, or chicken. Also excellent with a dollop of herbed Greek yogurt mixed with lemon zest and fresh herbs.
Storage: Best served immediately, but can be reheated in a hot oven for 5-10 minutes to restore crispiness.
