New Potatoes Baked in Salt
Source: California New Potatoes
Serves 4

These unpeeled potatoes are baked whole, buried in coarse kosher salt. Choose potatoes that are about the size of a golf ball. Even though the recipe calls for a huge amount of salt, the potatoes will not be salty. Save the salt tore-use another time.

2 pounds tiny California new potatoes
5 pounds coarse kosher salt

Preheat the oven to 450 degrees.

Pour a layer of salt 1-inch thick in the bottom of a Dutch oven. Place whole potatoes on the salt in a single layer. Pour in more salt to bury the potatoes, ending with a thick layer of salt.

Cover, and bake for 1 hour and 15 minutes. Gently dig out the potatoes with a slotted spoon and place them in a serving dish. Brush excess salt from the potatoes.

When they are just cool enough to handle, eat them dipped:

Guilt-Free Garlic "Mayonnaise"
1/2 cup tofu
2 teaspoons olive oil
juice of half a lemon
1/2 teaspoon dry mustard
salt and pepper to taste.

Whirl all ingredients together in a blender.