Preheat oven to 350 degrees F. Lightly oil a large rimmed baking sheet.
Clean and dry potatoes thoroughly with a towel. Prick potatoes with a fork.
Rub potato skins with olive oil.
Place coarse salt onto a small plate. Roll each potato lightly in the salt. Place potatoes on a prepared baking sheet.
Bake approximately 35 to 45 minutes or until done, turning at least once during baking. Remove from oven and serve.
Makes 4 servings.
* Because of their waxy texture, the flesh of red potatoes stays firm throughout the cooking process, whether they are being roasted or cooked in a stew. Their skin is thin and tender. Because of their size, small red potatoes are best cooked whole. Red potatoes are available all year. Photo from Specialty Produce.
Salt Crusted Mini Potatoes Recipe: https://whatscookingamerica.net/Vegetables/PotatoSalt.htm