Posted by: marthabernie | June 20, 2015

Salt-Baked New Potatoes

I love potatoes…any kind of potato, cooked or baked just about any way you can imagine.  I often eat just a potato or two for lunch or dinner.  When I first read the recipe below, I thought…ugh!  too much salt!  But I tried this with just a couple of potatoes, and the result was interesting.  It certainly makes for a change when baking potatoes.


Preheat oven to 400 degrees F.  In an 8 x 12 roasting pan, spread two cups kosher salt in a single layer.  Arrange 2 pounds small new potatoes atop salt in a single layer.  Sprinkle with 2 tablespoons coriander seeds and one tablespoon fennel seeds; cover with another two cups kosher salt.  Baker until tender, about 40 minutes.  Remove potatoes from pan with tongs, and brush away excess salt.  Transfer to a serving bowl, drizzle with two tablespoons olive oil, and garnish with chopped chives.  Serve with grainy mustard on the side.


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