Guest guest Posted July 18, 2001 Report Share Posted July 18, 2001 * Exported from MasterCook * Potatoes Baked In Salt Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 415 Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds kosher or coarse sea salt 1 1/2 pounds fingerling -- scrubbed OR small round potatoes Several rosemary sprigs Serves 4 to 6 The salt leaves a distinct film of flavor but doesn't make the potatoes salty. Select potatoes that are the same size, on the small side, and leave them whole. The salt can be reused many times - and you'll want to, these are so good. Preheat the oven to 400F. Make a base of salt about 1 inch deep in a Dutch oven or other baking dish large enough to hold the potatoes in a single layer. Set the potatoes and rosemary on the salt and add more salt to cover. Bake until the potatoes can be pierced easily with a knife, about 35 minutes. Keep the potatoes embedded in the salt until ready to serve, then scrape away the top layer and gently pull them out. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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