• Salt and rosemary crusted potatoes (Petrina Tinslay)Source: Petrina Tinslay

Love roast potatoes? Well, this spud recipe is out-of-control ahhhh-mazing! Bite through crunchy, salty potato skins to clouds of soft, warm mash – what a fabulous winter-warming treat.






Skill level

Average: 3.6 (18 votes)


  • 6 large Sebago potatoes
  • 1 tbsp olive oil
  • ¾ cup cooking salt
  • 2 tbsp finely chopped rosemary
  • softened butter, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 200°C (400°F). Scrub the potatoes clean and dry with paper towel. Pierce the potatoes several times with a skewer and brush with olive oil.

Combine the salt and rosemary in a medium bowl and roll the potatoes in the mixture to create a crust, reserving leftover salt mixture.

Place 6 small piles of the reserved salt mixture onto a baking tray lined with baking paper. Place each potato on top of a pile of salt.

Bake for 1-1½ hours, depending on the size of the potatoes. Test with a skewer to make sure they are cooked through. Being careful when you pierce the skin so that the salt crust isn’t damaged.

Remove from the oven and, using a fork, mark a cross in the skin of each potato. Pinch the sides of the potato to open up the fluffy flesh. Serve hot with a dollop of butter.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.