I’m pretty sure I got this idea from my trips to Spain. Regardless of where the inspiration came from, it’s very delicious and easy to prepare. These little gems are so tasty smothered with my Cilantro Chimichurri sauce. Check it out on my site!
RAINBOW ROCK SALT POTATOES
July 5, 2016
: 4
Ingredients
- 6 small red potatoes
- 6 small purple potatoes
- 6 small white potatoes
- 1 medium sweet potato optional
- 2 Tbsp Himalayan salt rock salt not fine grind
- 1/4 cup olive oil
- 1 Tbsp fresh chives chopped
- fresh ground pepper
Directions
- Step 1 Turn on oven to 400 degrees. Line a baking sheet with paper.
- Step 2 Make sure the potatoes are of equal size. If the red and purple are bigger than the little white potatoes cut them to match the size of your smallest potatoes. This way the cooking time is equal for all of the potatoes. Do this with the sweet potato as well if you are using one.
- Step 3 Place all the ingredients in a bowl and mix the potatoes so they are all coated.
- Step 4 Spread the oiled potatoes on the lined baking sheet so they are not touching. I make sure the rock salt is firmly pressed on each one.
- Step 5 Bake for 6-8 minutes then turn them over with a spatula. Turn them and bake for another 6-8 minutes.
- Step 6 Turn the broiler on and grill for 2-3 minutes flip them and watch they don’t burn but the skin is crisp.
- Step 7 Serve with my Cilantro Chimichurri!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.