Ingredients
- 2 cups kosher salt
- Several turns coarsely ground black pepper
- 4 fresh rosemary sprigs, ripped in pieces
- 4 fresh thyme sprigs, ripped in pieces
- 1/2 cup extra-virgin olive oil
- 12 small yellow potatoes, such as fingerling or Yukon, rinsed, scrubbed, and patted dry
Directions
Combine the salt, pepper, and herbs in a large bowl. Pour the oil into a large cast iron skillet and set over medium-high flame or charcoal grill. When the oil reaches a slight smoke, add the potatoes in a single layer and fry until they get nice and crackled on all sides. Cover the potatoes completely with the salt mixture, and cook for about 1 hour until the salt forms a cooked crust and the potatoes are tender. Break open the crust to serve.
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By virginia_odom_6...
Pleasant Lake, IN
on February 05, 2007
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wayyy too salty, i couldnt make it crust.
By Luv2cook2010
Eustace, TX
on January 21, 2007
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This recipe was easy to do, and the potatoes tasted delicious, but I needed to rinse them before eating. They were way too salty. I don't know if the crust didn't form properly or what, but the potatoes had too much salt on them.
By mstovall_3000236
san diego, CA
on December 16, 2006
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Easy and very,very tasty.
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