Seasoned Roasted Baby Dutch Potatoes with Black Lava Flake Salt
Seasoned Roasted Dutch Baby Potatoes with Black Lava Flake Salt
Serving Size 4-6 potatoes
Recipe by Angela D. Kudlets
4-6 pounds Dutch Baby Potatoes
2 tablespoons Kosher Salt
1 tablespoon Black Lava Flake Salt
1/4 cup + 1 tablespoon extra-virgin olive oil
Wash and dry potatoes. Place on a baking sheet and pour extra-virgin olive oil on top of potatoes and shake to roll and coat both all sides of the potatoes. Bake at 425 degrees for 25-30 minutes (or until fork tender).
In a large mixing bowl, add 1 tablespoon extra-virgin olive oil and kosher salt. Mix with a fork, add potatoes to the mixture and shake to coat. Remove potatoes with tongs and plate. Top potatoes with a few pieces of black lava flake salt and serve.
Product Recommendation: Black Lava Flake Salt from World Spice Merchants.