Guest guest Posted April 9, 2001 Report Share Posted April 9, 2001 * Exported from MasterCook * New Potatoes Baked In Rock Salt Recipe By : Everyday Cooking with Dr. Dean Ornish, page 109 Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Side Dishes Ornish: Everyday Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds small new potatoes 3 pounds kosher salt 1 1/2 cups egg whites (from approximately 12 eggs) 1/3 cup minced fresh rosemary 12 garlic cloves -- whole and unpeeled SERVES 6 Baking potatoes whole in a bed of rock salt seems to seal in and intensify their flavor. It makes a dramatic presentation, too. The salt and egg white mixed together form a hard golden crust that needs to be cracked open with a mallet or the back of a knife. Children will have a fine time searching for the potatoes buried in the salt. Surprisingly, they don't taste salty - just moist and gently perfumed with garlic and rosemary. Preheat oven to 450 degrees F. Scrub potatoes and set aside. In a large bowl, combine salt, egg whites, rosemary, and garlic. Mix with your hands until well blended. Put a thin layer on the bottom of a deep baking dish large enough to hold the potatoes in one layer. Add the potatoes, then cover them completely with salt. Bake 25 minutes. The salt will turn golden brown and will look like a beautifully risen cake, but it will be quite hard. Unmold the " cake " onto a serving platter or a cutting board. Use a mallet or the back of a knife to break the brittle salt cake open. The potatoes will be nestled inside, steaming hot and lightly dusted with salt. Brush off the salt and serve. TIP: You won't regret making more of these potatoes than you need for brunch. Quartered and seasoned with freshly ground black pepper, they make a great finger-food snack. Serving size: 1/4 of the potatoes, Calories: 102, Fat: 0,1 g, Cholesterol: 0 mg, Carbohydrate: 23.6 g, Protein: 2.2 g, Sodium: 433.8.mg. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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