Salt-Crusted Roasted Mini Potatoes

Prep time:15 min
Total time:1 hr 15 min

Serves 8


Longo’s Canola Oil Cooking Spray

3 lb mini new potatoes (red, white, yellow or blue), scrubbed

1 box (1.36 kg) kosher salt

1/2 pkg (20 g) fresh Longo’s Organic Rosemary, coarsely chopped

8 cloves fresh garlic, minced

1 1/4 cups cold water (approx.)

2 tbsp Longo’s Unsalted Butter

2 tbsp chopped fresh herbs

(such as parsley and Longo's Rosemary)

1/4 tsp pepper


  • Spray large cast iron pan or roasting pan with cooking spray; add potatoes to pan; set aside.
  • Pour salt into large bowl, stir in rosemary and garlic. Stir in water, 1/4 cup at a time, until mixture gets sticky like wet cement. Pour salt mixture over top of potatoes, making sure to cover potatoes completely.
  • Roast in preheated 425°F oven for 1 hour. Remove from oven and let stand for
  • 15 minutes. With a mallet or hammer gently crack salt crust and remove hard salt.
  • Remove potatoes, brush off excess salt and toss with butter, herbs and pepper to serve.

A dash of advice

Let salt cool completely and break up. Store in container with lid in cool, dry space and reuse for more potatoes. Can be stored for up to 2 weeks.

Nutritional Information

Per serving: 170 calories
  • Protein 4g
  • Fibre 3g
  • Fat 3g
  • Sugar 2g
  • Carbs 32g
  • Sodium 440mg