The salt leaves a distinct film of flavor but doesn’t make the potatoes salty. Select potatoes that are the same size, on the small size, and leave them whole. The salt can be reused many times-and you will want to, these are so good!
Ingredients:
2 pounds kosher or sea salt
1 1/2 pounds Klamath Pearl Potatoes, scrubbed
several rosemary sprigs
Directions:
Preheat the oven to 400 degrees. Make a base of salt about 1 inch deep in a Dutch oven or other baking dish large enough to hold the potatoes in a single layer. Set the potatoes and rosemary on the salt and add more salt to cover. Bake until the potatoes can be pierced easily with a knife, about 35 minutes. Keep the potatoes embedded in the salt until ready to serve, then scrape away the top layer and gently pull them out. Serves 4.