Garlic Oven Fries

Hi Reentje, Here is some information I got regarding the different salts when taking a cooking class. I hope it helps. For the cook's purposes, the main difference between salts is in their texture. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes. Kosher salt is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts.

Can someone please tell me: what is the difference between using regular salt and kosher salt? I use very little salt: a Morton's container lasts me more than a year - is there a true advantage in "investing" in Kosher?

These were delicious! I used red skin potatoes instead and they turned out beautifully.