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Roasted Potatoes Buried In Sea Saltvegetables, potatoes 12 medium new potatoes 2 cup coarse sea salt or kosher salt Try using red new potatoes or small yellow potatoes in this dish, burying them completely in the coarse sea salt or Kosher salt. The results -- crisp skin and soft, buttery insides -- with just the right amount of saltiness. The salt acts as a kind of "crust" without overwhelming the potatoes. Brush the hot salt off the potatoes using a pastry brush or your hands well wrapped in a pot holder. With the potatoes serve any roast. Directions: ~--------- Preheat oven to 350 F. Place the potatoes in a medium-size roasting pan or ovenproof skillet; do not crowd the pan. Pour the salt over the potatoes; there should be enough salt so that only the very tops of the potatoes peek through. Roast the potatoes until tender, about 45-minutes. Brush the salt off the potatoes before serving. Serve hot. Source: Yankee Magazine's Christmas in New England, 1995 Typed by J. Matthews, Oct., 1995
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