Salt-Roasted Potatoes
Salt-Roasted Potatoes
Ingredients
- 1 1/4 lb (600 g) golf ball-sized new potatoes
- 1 cup (250 ml) chopped fresh herbs (thyme, rosemary, summer savoury, oregano, etc.)
- About 4 cups (1 litre) coarse sea salt or kosher salt
Instructions
- Preheat the oven to 200°C (400°F).
- Scrub the potatoes and place all except one on the bottom of a cast-iron skillet. Scatter the herbs over the potatoes. Slowly cover with salt, making sure to fill the spaces between the potatoes. Set the remaining potato on the salt (you use it to check whether the potatoes are done).
- Roast until the potato on top is tender, about 1 hour. Remove from the oven and let rest for 5 minutes.
- Run a knife around the inside edge of the skillet. Invert the skillet onto a large serving plate. Place the plate in the centre of the table and let the diners serve themselves using their forks to transfer potatoes to their plates.
Salt-Roasted Potatoes