Plates Sides

Rosemary Rock Salt Roasted Potatoes– Two Ways

March 21, 2016
Rock Salt Roasted Potatoes

These rock salt roasted potatoes are no joke people… they are soooo good! The inside of the potato comes out so fluffy, creamy, and buttery– unlike any other baked or roasted potato I’ve tried. It looks like a very impressive and fancy dish (perfect for entertaining!) but these rock salt roasted potatoes are actually really easy to put together. It requires almost no prep time; just throw all ingredients together and let the heat do the magic for you while you prepare the rest of your meal. (Try this filet mignon or honey bourbon salmon to go with these rock salt roasted potatoes.)

What I also love about these potatoes is that you have two options when it comes to the cooking method; in the oven or on the stove. You can change this depending on how much time you have or how much room you have in your oven. I personally prefer cooking them in my dutch oven on the stovetop, the texture ends up being fluffier this way. But you can also make these salt roasted potatoes in a cast iron skillet in the oven if you don’t have a dutch oven or if you don’t want to cook on your stove top. (I used my dutch oven the first time I made these because my oven was full and the temperature was far too low for what I needed to cook my potatoes at, but feel free to try both methods and see which one you like better!)

*This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a very small percentage…maybe it will add up to be enough for a cup of coffee, but not enough for a new espresso machine or anything. (The price is still the same for you.) I only recommend products I personally use and love. And if you’d like to buy me an espresso machine, please contact me ASAP!

Rock Salt Roasted Potatoes

 

Ingredients for Rock Salt Roasted Potatoes:

  • 4 cups rock salt (ice cream salt)
  • fresh rosemary sprigs
  • 1 1/2 lbs. baby yukon (gold) potatoes
  • 2 tablespoons oil
  • pepper to taste

 

Rock Salt Roasted Potatoes

 

Wash, and pat dry your baby potatoes.

In a dutch oven, (or cast iron skillet), layer approximately 3 cups of rock salt on the bottom of your pan. This may be more or less for you depending on how big your pot or skillet is. Just make sure you have a nice layer of salt so you can’t see the bottom. 

 

Rock Salt Roasted Potatoes

 

Nestle your potatoes gently in the salt making sure none of the potatoes are touching. Arrange rosemary sprigs in between the potatoes.

 

Rock Salt Roasted Potatoes

 

Top your potatoes off with remaining 1 cup rock salt.

 

Rock Salt Roasted Potatoes

 

If using dutch oven: put a lid on the pot and let it cook on your stovetop over medium-low heat for approximately 50-55 minutes or until your potatoes are fork tender.
If using cast iron skillet: cook inside 350° oven for approximately 1 hour and 20 minutes. Every oven cooks differently so make sure you check after an hour for desired doneness.

When the potatoes are done, remove them from the salt using a spoon. You may need to break up the salt a bit to dig them out without breaking the skin. Toss the rock salt roasted potatoes in the olive oil and add in some chopped rosemary and pepper.

 

Rock Salt Roasted Potatoes

 

If you really want to take these to the next level, you can make an infused oil to toss the potatoes in:

 

Rock Salt Roasted Potatoes

 

For the infused oil: heat oil with smashed garlic, rosemary, or any other herbs that you desire in a skillet over low heat for 15-20 minutes. Make sure you heat over a low heat, you just want your oil warm enough to extract all the flavors from the garlic and rosemary, you don’t want to end up with burned garlic! Strain the oil and use as desired.

 

Rock Salt Roasted Potatoes

Rock Salt Roasted Potatoes

Rock Salt Roasted Potatoes

 

Rock Salt Roasted Potatoes

Ingredients

  • 4 cups rock salt (ice cream salt)
  • fresh rosemary sprigs
  • 1 1/2 lbs. baby yukon (gold) potatoes
  • 2 tablespoons oil
  • pepper to taste

Instructions

  1. Wash, and pat dry your baby potatoes.
  2. In a dutch oven, or cast iron skillet, layer approximately 3 cups of rock salt on the bottom of your pan. Nestle your potatoes gently in the salt making sure none of the potatoes are touching. Arrange rosemary sprigs in between the potatoes. Top your potatoes off with remaining 1 cup rock salt.
    If using dutch oven: close your pot with a lid and let it cook on low-medium heat for approximately 50-55 minutes or until your potatoes are fork tender.
    If using cast iron skillet: cook inside 350* oven for approximately 1 hour and 20 minutes. Every oven cooks differently so make sure you check after an hour for desired doneness.
  1. When potatoes are done, remove them from the salt and toss with oil, optional chopped rosemary and pepper. If you really want to elevate these to the next level, you can make an infused oil to toss the potatoes in:
    For the infused oil: heat oil with smashed garlic, rosemary, or any other herbs that you desire in a skillet over low heat for 15-20 minutes. Strain oil and use as desired.
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Yum

XOXO,

Irina

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3 Comments

  • Reply Diana Bell April 3, 2016 at 12:21 pm

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