Rosemary and Gray Sea Salt Roasted Potatoes

This dish us surprisingly easy to make and adds an elegant touch to any roast or grilled fish dish.

Ingredients:

2 lb. potatores, preferable small Russett ones

Gray sea salt (or, frankly, any other sea salt, flavors will vary)

2 tsp Rosemary (fresh), finely minced

Olive oil

(Mortar and Pestle)

(Roasting Pan)

Scrub potatoes throughly. Boil for ten minutes and remove with a slotted spoon from the pan.

Let cool until you can handle the potatoes (without burning your hands).

Using a mortar and pestle, pour the sea salt into the bottom.

Pour the rosemary onto the top of the salt and grind the rosemary and sea salt.

The salt will be infused with the rosemary.

Take olive oil and coat the roasting pan. You wiull be cutting the potatoes into wedges and rolling them in the oil in the pan.

After coating the potatoes with oil, sprinkle the salt and rosemary mixture a bit at a time over the potatoes.

Be sparing---you do not want a dish that is too salty.

Place in the oven , heated to 350 degrees and roast for at least 1/2 an hour, or until they are crispy.