Salt Crusted Roasted Baby Potatoes
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This is another recipe that I make as a side dish fairly often, but never bothered making a recipe. Actually this one's so simple you don't really need one. But I wanted to add it to our cookbook here. Try'em, they are addictive!

These go great with baked chicken or pork chops. If the potatoes are small enough they also make great finger food during a get-together with friend (especially with beer).

1 lb baby new potatoes, the smaller the better
 1 tsp kosher salt, or course sea salt
1/4 tsp (heaping) fresh ground black pepper
1/2 tsp garlic powder
olive oil, to coat (~ 1 tbls)
Preheat the oven to 400 degrees.

Wash and dry the baby potatoes. Place the potatoes in a large bowl. Dump in the salt, black pepper, and garlic powder. Add just enough olive oil to coat the potatoes (the oil is just "glue" to help the salt and spices stick to the potatoes. Mix everything thoroughly with you hands.

Place the potatoes on a baking rack. Place the baking rack directly on the middle oven rack, and roast for 20 to 30 minutes. The cooking time will vary depending on the size of the potatoes. Poke a medium sized one with the tip of a knife to test for doneness.

Cliff Note 1: Like it says above. Get the smallest potatoes as you can. I try to find ones no bigger than my thumb. The bagged "fingering" potatoes will work, but they are normally a little bigger than I like. You can also cut larger potatoes down to bite sized pieces. But whole small potatoes, with their crispy skins, are much better (and the reason that I created this recipe).

Cliff Note 2: Please don't try to use regular table salt for this. What you are looking for are little crusty chunks of salt on the outside of each potatoes. This was the idea behind the whole recipe.