ROASTED POTATOES BURIED IN SEA SALT

This results in perfectly roasted spuds - crisp skins and soft, buttery insides - with just the right amount of saltiness. The salt acts as a kind of crust without overwhelming the potatoes. Brush the hot salt off the potatoes using a pastry brush or your hands well wrapped in a pot holder.

12 medium-size new potatoes
2 cups Coarse sea salt or sea salt

Preheat the oven to 350 degrees F.

Place the potatoes in a medium-size roasting pan or ovenproof skillet; do not crowd the pan. Pour the salt over the potatoes; there should be enough salt that only the very tops of the potatoes peek through.

Roast the potatoes until tender, about 45 minutes.

Brush the salt off the potatoes before serving. Serve hot.

Servings: 6
Source: Yankee Magazine's Christmas in New England, 1995