@mortonsalt: Crispy potatoes and flaky salt? Of COARSE it’s delicious🧂 🎥 @sonarakitchen INGREDIENTS 1.5 lb / 680g baby Yukon gold or baby white potatoes, peeled 1 tbsp Morton Iodized Salt, for boiling water 3 tbsp olive oil 2 tbsp butter, melted Garlic Herb Finish: 3 tbsp olive oil 2 garlic cloves, finely grated 2 tbsp finely chopped parsley 1 tsp finely chopped rosemary Black pepper, to taste Morton Coarse Sea Salt, for finishing INSTRUCTIONS: 1) Peel the potatoes. Leave smaller potatoes whole and halve any larger ones. 2) Bring a large pot of water to a boil. Add Morton Iodized Salt, then add the potatoes. Boil for 12–15 minutes, or until fork tender but not falling apart. 3) While the potatoes boil, add olive oil and melted butter to a baking tray or baking dish. Place in the oven and preheat to 450°F / 230°C. Let the tray and oil heat for about 10 minutes. 4) Drain the potatoes well and let them steam dry for 2–3 minutes. 5) Transfer the potatoes back into the pot or a large bowl and shake them aggressively to rough up the edges. This helps create the crispy texture. 6) Carefully transfer the potatoes onto the hot tray. They should sizzle immediately. Spread them out evenly and avoid overcrowding. 7) Roast for 25 minutes untouched. Flip the potatoes, then roast for another 15–20 minutes, or until deeply golden and crispy. 8) In a small bowl, mix olive oil, grated garlic, parsley, rosemary, and black pepper. 9) Spoon the garlic herb oil over the hot potatoes and toss gently. 10) Finish with Morton Coarse Sea Salt and serve immediately.

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Thursday 21 May 2026 18:00:30 GMT