Potatoes in Salt Crust

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Servings:
6

The salt in this dish absorbs moisture as the potatoes cook, giving them soft, velvety flesh and crackled skin. Serve them with creme fraiche or sour cream.

Ingredients

  • 2 cloves garlic, peeled and cut in half

  • Extra-virgin olive oil for baking dish, plus more for drizzling

  • 2 tablespoons fresh rosemary leaves

  • 3 pounds Yellow Finn, new, or fingerling potatoes (30 to 40), scrubbed

  • 1 ½ pounds coarse salt

  • ¼ cup all-purpose flour

  • 1 cup sour cream

Directions

  1. Heat oven to 450 degrees. Rub the garlic over the bottom and sides of a 12-inch-round gratin dish or a cast-iron skillet. Brush a thin layer of olive oil over the pan. Sprinkle the rosemary over the bottom of pan, and place potatoes in a snug layer on top.

  2. In a large bowl, whisk together the salt and flour. Slowly stir in 1/2 cup water until thoroughly combined. Pour the salt mixture over the potatoes in an even layer, making sure to fill in any gaps between the potatoes.

  3. Roast potatoes 1 hour 15 minutes. Remove pan from oven, and let potatoes cool 5 minutes. Invert pan onto a serving platter or into a large bowl. Drizzle potatoes with olive oil, and serve with sour cream.

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