Roasted Potatoes Buried In Sea Salt
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | New England | Potatoes, Vegetables | 6 | Servings |
INGREDIENTS
| 12 | New potatoes | |
| 2 | c | Coarse sea salt or Kosher |
| salt |
INSTRUCTIONS
Try using red new potatoes or small yellow potatoes in this dish, burying them completely in the coarse sea salt or Kosher salt. The results -- crisp skin 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. With the potatoes serve any roast. Directions: ~--------- Preheat 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 so 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. Source: Yankee Magazine's Christmas in New England, 1995 Typed by J. Matthews, Oct., 1995 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 48.4mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g