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Salt-Crusted Potatoes

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 10 min
  • Cook: 1 hr 5 min
  • Yield: 6 to 8 servings
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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


  1. 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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