Crispy Leek Potatoes

Ingredients:

• ½ lb small, round potatoes
• 3-4 Tbsp olive oil
• 3 Tbsp Dr. Cowan’s Garden Leek Salt
• Freshly ground black pepper

Directions:

1. Preheat oven to 450 degrees.
2. Steam potatoes in a steamer basket till tender, about 20 to 30 minutes.
3. Carefully place potatoes on a baking sheet lined with baking parchment. With the bottom of a large fork or serving spoon, press down on each potato till they’re all slightly flattened.
4. Drizzle olive oil over each potato. Sprinkle the Leek Salt generously over each potato. Add freshly ground black pepper to taste.
5. Roast in hot oven till potatoes begin to brown and turn crispy, 10 to 12 minutes. Taste for seasoning. Add a bit of sea salt or Dr. Cowan's Sea-Vegetables Powder, if desired.