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Rosemary and Sea Salt Potatoes

Photo: Oxmoor House


Hands-on time 10 mins
Total time 40 mins
Yield Serves 4 (serving size: about 4 potatoes)
Upstate New York is famous for its salt potatoes, a dish in which small skin-on potatoes are cooked in super-saturated salt water. They're typically served in paper boats and are absolutely drenched in melted butter. This version of the elegant salt-steamed potato is inspired by, and is much better for you than, the aforementioned classic. They are a versatile side dish for roasted meats. They're also great turned into next-day potato salad.


  • 1/2 cup kosher salt
  • 3 cups water
  • 3 sprigs plus 2 teaspoons chopped fresh rosemary
  • 1 1/2 pounds fingerling potatoes
  • 1 tablespoon plus 2 teaspoons butter

Nutrition Information

  • calories 162
  • fat 5.1 g
  • satfat 3.3 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 3 g
  • carbohydrate 27 g
  • fiber 3 g
  • cholesterol 13 mg
  • iron 1 mg
  • sodium 188 mg
  • calcium 20 mg

How to Make It

  1. In a standard steamer (basket and base), combine the 3 cups water, the salt, and the rosemary sprigs. Bring to a boil over medium-high heat.

  2. Place the washed potatoes in the steamer basket. Place the basket in the steamer base. Cover the steamer, reduce the heat to medium, and cook for about 30 minutes, until the potatoes are tender but not cracked.

  3. Carefully remove the potatoes from the steamer and let stand 5 minutes.

  4. Combine butter and chopped rosemary in a small microwave-safe bowl; microwave at HIgH 20 seconds or until butter melts.

  5. Drizzle butter over potatoes. Serve.

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