Salt Roasted Potatoes
Roasting potatoes in salt is the perfect way to retain the moisture of the potato. That's why these bite-sized potatoes are such a delicious appetizer to whip up!
Servings 50 potatoes (approximately)
Calories 98kcal
Ingredients
- 2 lbs small potatoes
- 3 sprigs fresh rosemary
- 4 cups kosher salt
- 1 cup plain Greek yogurt (or sour cream)
- ⅓ cup buttermilk
- 1 tbsp Dijon mustard
- 1 tbsp minced fresh rosemary
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Preheat oven to 375°F.
- Evenly sprinkle 1 cup of the kosher salt in a 2-quart baking dish. Evenly nestle the potatoes in the salt and place the rosemary sprigs on top. Cover the potatoes with the remaining salt until they are completely covered.
- Bake in the preheated oven until the potatoes are tender and a knife inserted meets no resistance, 35-45 minutes.
- Remove from oven and cool for 10 minutes.
- While cooling, prepare the sauce. In a bowl, combine the Greek yogurt, buttermilk, Dijon mustard, rosemary, salt, and black pepper. Whisk to combine, and add more buttermilk if needed to thin the sauce. The sauce can be made the day before and chilled in an airtight container.
- After the potatoes have cooled slightly, lift the potatoes from the salt. Wipe any excess salt from the potatoes.
- Serve the potatoes on top of the salt in the baking dish alongside the prepared sauce.
Video
Nutrition
Serving: 5potatoes | Calories: 98kcal
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