Potato Recipes & Info
Dessert, side dish or main course, potatoes can do it all
Recipe by Arei Weinzweig , Zingerman’s Guide to Good Eating (Houghton Mifflin, 2003)
Ingredients
- 3 pounds coarse sea salt or kosher salt
- 1 ½ pounds small potatoes, such as Fingerlings or Creamers small potatoes, such as Fingerlings or Creamers
Instructions
1. Preheat oven to 400oF. Place a 1-inch layer of salt in a 9x13-inch baking dish. Place potatoes over salt in a single layer. Pour remaining salt over potatoes to cover; gently pat down.
2. Bake for one hour or until a salt crust forms over potatoes. Gently crack crust and remove potatoes with a spoon; being careful not to break skins. Brush off excess salt and serve hot.
Yield: 4 to 6 servings as a side dish
Chef’s Note: When serving the potatoes for a crowd, bring the whole pan to the table and crack the crust for all to see.
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