Salt Roasted Potatoes

From Oxbow’s kitchen

This is a simple way to prepare potatoes and works great with small, new potatoes. They come out extra creamy with crisp, slightly salty skins. If you wish to add garlic it will be all roasted and sweet.  Adding a sprig or 2 of fresh herbs looks pretty and fills your kitchen with a delicious aroma.

  • Small potatoes, whole and unpeeled
  • Kosher salt
  • Garlic cloves (optional)
  • 1-2 sprigs Fresh Rosemary or Thyme (optional)

Clean and dry the potatoes (do not peel!). Place potatoes and garlic, if using, in an oven proof vessel and completely cover with kosher salt. Roast at 400 degrees for about an hour, until tender.

The salt will crust over on top, just break through the layer and pick out the beauties. It’s particularly fun to dig them out, so I just serve the baking dish at the table and let everyone dig for themselves – be sure to brush off the excess salt before popping one into your mouth.