Rock Salt-Roasted Potatoes

Becky Luigart-Stayner
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.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 214
Caloriesfromfat 29 %
Fat 6.8 g
Satfat 0.9 g
Monofat 5 g
Polyfat 0.7 g
Protein 6.2 g
Carbohydrate 40.2 g
Fiber 4.8 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 590 mg
Calcium 34 mg

Ingredients

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

Preparation

Preheat oven to 350°.

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.

Note:

Jason Vickers, Sur La Table,

March 2005