POTATOES ROASTED IN SALT

"No proportions here, just a method. The potatoes come out of the salt all wrinkly and amazingly tender. Once the salt has cooled down, you can pack it into a jar and reuse it for roasting several times. Just add more salt when you need it.

This is no more elegant way of serving these potatoes than slicing them in half and topping with a dollop of sour cream and as much caviar as you dare. If this isn't going to be a beluga evening, go for salmon roe. Or try dips or sauces. You can even, should you care to, use compound butter."

Coarse salt, such as kosher
Small red-skinned (or heirloom) potatoes, scrubbed

Preheat oven to 400 degrees F.

Spread a layer of salt in a deep baking dish or casserole large enough to hold potatoes in a single layer. Put potatoes in dish and cover completely with more salt.

Roast potatoes 50-60 minutes or until tender. Poke them with a skewer or the tip of a small knife to check. Dump potatoes out onto a tray and knock off salt.

Slice potatoes in half and move them to a serving dish (preferably on a bed of salt). Top with a bit of sour cream and a bit of caviar.

Source: One Potato, Two Potato by Roy Finamore