Recipe: Potatoes Roasted in Salt

Potatoes Roasted in Salt
Source: Metropolitan Home
Serves 6 to 8

1 (3-pound) bag rock salt (coarse sea salt or ice cream salt)
1 1/2 pounds little potatoes, scrubbed with peels left on
thyme or rosemary branches

Make a base of salt in the bottom of a baking dish about 1/2 inch thick. Set potatoes and thyme or rosemary on top and cover with the rest of the salt.

Bake about 30 minutes at 350 degrees.

Remove and, when ready to serve, scrape away the top layer of salt and pull out potatoes. The dusty coating of salt clinging to the skins will be seasoning enough, but butter or fragrant olive oil won't hurt at all.