Salt-Crusted Potatoes (Tyler Florence) |
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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
2 cups kosher salt |
several turns coarsely ground black pepper |
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, such as fingerling or yukon, rinsed, scrubbed, and patted dry |
Directions:
1. Combine the salt, pepper, and herbs in a large bowl. Pour the oil into a large cast iron skillet and set over medium-high flame or charcoal grill. 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. 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. Break open the crust to serve.
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