Rock Salt-Roasted Potatoes

Name: Rock Salt-Roasted Potatoes
Yield: 6 servings (serving size: 1 cup)
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

1 Rating

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.

By Jason Vickers, Sur La Table

Recipe by Cooking Light March 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:

6 servings (serving size: 1 cup)

Nutrition Info

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

Directions

Step 1
Preheat oven to 350°.

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Step 2
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.

Nutrition Facts

Per Serving:

214 calories; calories from fat 29%; fat 6.8g; saturated fat 0.9g; mono fat 5g; poly fat 0.7g; protein 6.2g; carbohydrates 40.2g; fiber 4.8g; iron 1.9mg; sodium 590mg; calcium 34mg.

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