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Roasted Potatoes with Sea Salt and Peppercorn Medley
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Roasted Sea Salt Potatoes with Peppercorn Medley

Tender-crisp potatoes, slick with olive oil, crunchy from salt, and scented with a floral and robust blend of four different peppercorns.
Course Side Dish
Cuisine American
Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet, Vegan, Vegetarian
Keyword peppercorn medley, peppercorn melange, roasted potatoes, sea salt
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 149kcal
Author Robin Miller

Equipment

Ingredients

  • 1 pound small red or gold potatoes halved or quartered
  • 2 tablespoons olive oil
  • Sea salt
  • Peppercorn medley a blend of black, white, pink and green peppercorns
  • Chopped fresh chives or parsley for serving optional

Instructions

  • Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
  • If you have the time, soak the cut potatoes in cold water for 30 minutes or hot water for 10 minutes (this ensures a crisp exterior and tender interior). Drain, pat dry, and transfer to a large bowl.
  • Add the olive oil and toss to coat. Add 1 teaspoon of ground sea salt and 1/2 teaspoon ground peppercorn medley and toss to coat.
  • Roast for 25 to 30 minutes, until the potatoes are golden brown and tender.
  • Top with whole sea salt crystals, more ground peppercorn medley (if desired) and chopped chives or parsley (if using) and serve.

Nutrition

Calories: 149kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 7mg | Potassium: 477mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 22mg | Calcium: 14mg | Iron: 1mg