Yield: 6 servings
|12 mediums||New potatoes|
|2 cups||Coarse sea salt or sea salt|
Preheat the oven to 350 F.
Place the potatoes in a medium-size roasting pan or ovenproof skillet; do not crowd the pan. Pour the salt over the potatoes; there should be enough salt that only the very tops of the potatoes peek through.
Roast the potatoes until tender, about 45 minutes. Brush the salt off the potatoes before serving. Serve hot.
This results in perfectly roasted spuds - crisp skins and soft, buttery insides - with just the right amount of saltiness. The salt acts as a kind of crust without overwhelming the potatoes. Brush the hot salt off the potatoes using a pastry brush or your hands well wrapped in a pot holder.
From Yankee Magazine's Christmas in New England, 1995 MMed by Dave Sacerdote, 1/96
Submitted By DAVE SACERDOTE On 01-02-96