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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Alot of salt, you say? Yes! But you'll never know it to taste it. Ingredients:
2 cups kosher salt |
fresh coarse ground black pepper (3 turns) |
4 fresh rosemary sprigs, ripped in pieces |
4 fresh thyme sprigs, ripped in pieces |
1/2 cup extra virgin olive oil |
12 small yellow potatoes, rinsed, scrubbed, and patted dry (i.e. fingerling or yukon) |
Directions:
1. Combine the salt, pepper, and herbs in a large bowl.
2. Pour the oil into a large cast iron skillet and set over medium-high flame or charcoal grill.
3. When the oil reaches a slight smoke, add the potatoes in a single layer and fry until they get nice and crackled on all sides.
4. Cover the potatoes completely with the salt mixture, and cook for about 1 hour until the salt forms a cooked crust and the potatoes are tender.
5. Break open the crust to serve.
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