Rock Salt-Roasted Potatoes

By t1bishop

Roasting potatoes in a bed of rock salt
produces evenly cooked spuds with
buttery-soft flesh and firm skin. We used fingerlings, but any small potato will work, including Alex, Pink Fir Apple, Baby Red, or German Butter. You don't want the potatoes to touch when baking, so the rock salt should fill in spaces between the potatoes,
as well as bury them.

Ingredients

• 1 (4-pound) box coarse food-grade
• rock salt
• 3 pounds small potatoes (about 24)
• 1 tablespoon chopped fresh thyme
• 3 tablespoons extra virgin olive oil
• 1 teaspoon freshly ground black
• pepper

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 3500.
2. Place 1/2-inch layer of rock salt in bottom of a shallow roasting pan. Arrange
potatoes in a single layer on top
of salt; pour remaining rock salt
around and over potatoes. Bake at 350 for 50 minutes or until tender. Remove from oven; let stand 10 minutes. Rub excess salt from potatoes. Combine thyme, oil, and pepper in a bowl. Add potatoes; toss gently to coat.