These Salt Crusted Baby Potatoes might be our new favorite side! With almost no prep time, you can let your oven do all the hard work for this low maintenance side dish. These little babies are soft on the inside with crispy and salty skins. Each time I make these the hubby and I have to stop ourselves from eating the whole batch!
Toss the washed and dried potatoes with olive oil, salt, and pepper. That’s it. Then bake them until the insides are tender and the skins are wrinkled. I’ve made these with a couple different types of baby potatoes and the baby gold potatoes are hands down my favorite.
Check out the golden brown spots of deliciousness on the skins of these baby potatoes.
Salt Crusted Baby Potatoes
- 1 1/2 pounds baby potatoes - about 1-inch in size
- 2 teaspoons olive oil
- 1/2 teaspoon coarse salt
- Sprinkle of pepper
- Preheat oven to 425.
- Place the potatoes in a large bowl and cover with olive oil, salt, and pepper. Cover a large rimmed baking pan with a sheet of parchment paper and spread potatoes in an even layer.
- Bake for 20 minutes, flip the potatoes and continue to bake for another 20 minutes until the potatoes are tender.