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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 6 |
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You'd think these potatoes would be too salty but they're just perfect and don't need any additional seasonings nor butter. It really is a special dish for special occasions. Ingredients:
2 cloves of garlic, peeled and cut in half |
extra-virgin olive oil for baking dish, plus more for drizzling |
2 tablespoons fresh rosemary leaves |
3 pounds baby yukon gold or fingerling potatoes (30-40), scrubbed |
11/2 pounds coarse salt |
1/4 cup all-purpose flour |
Directions:
1. Heat oven to 450°
2. Rub the garlic over the bottom and sides of a 12-inch-round gratin dish or a cast-iron skillet
3. Brush a thin layer of olive oil over the pan
4. Sprinkle the rosemary over the bottom of pan, and place potatoes in a snug layer on top.
5. In a large bowl, whisk together the salt and flour
6. Slowly stir in 1/2 cup water until thoroughly combined
7. Pour the salt mixture over the potatoes in an even layer, making sure to fill in any gaps between the potatoes.
8. Roast potatoes 1 hour 15 minutes
9. Remove pan from oven and let potatoes cool 5 minutes
10. Invert pan onto a serving platter or in to a large a large bowl
11. The salt will break away from the potatoes for serving
12. Drizzle potatoes with olive oil
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