Okay, okay… a recipe with the word “salty” in the title, doesn’t always work right for most people. But that’s what we call them around here. Basically, it’s more because of the corse salt that is sprinkled on the potatoes that the word is there… bear with me… they are lovely and yummy and to-die-for.

And easy.

First off. Get some taters. Any kind will do. We like these Yukon Gold taters. But redskins are good, heck any tater will work great.

Just cut them into chunks… about the size of a half dollar or so. Smaller chunks will cook faster, larger chunks won’t. I don’t like to take too much time, so I just cut them down the middle and then cut them into thick slices. Pretty quick.

Do as many as you need to feed as many as you got.

I will warn you, these are SO good that you might want to consider a few extra for when everyone realizes that these are SO good and you run out fast.

Okay, now just drizzle a little olive oil over them, lightly, just enough to kind of give the bottom of the pan a little coating and to give the taters something to hold on to the spices and salt.

Then just sprinkle a little garlic powder, perhaps a little onion flakes and season salt and then give them a little turn over and toss so that the oil and spices are nice and mixed up.

Then give them a nice little sprinkling pinch of that coarse sea salt and pop them in a hot hot oven…. about 400-450 depending on how fast you want them cooked. A cookie sheet of them, pretty packed in, take about 45-60 minutes to cook.

When they are done, just give them a little stir and serve. They are super good with a steak or a burger, or some chicken off the grill!

And super easy toooooooo!