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Recipes
Potatoes In Salt Crust
Potatoes In Salt Crust
Potatoes In Salt Crust
photo credit: Ev Thomas
Potatoes are roasted with a crust of salt, flour, olive oil and rosemary then served with sour cream.
Recipe By:
Martha Stewart Magazine February 1999.
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Potatoes
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Ingredients
2
cloves
of garlic, peeled and cut in half
3
pounds
yellow finn, new, or fingerling potatoes (30-40), scrubbed
1 1/2
pounds
coarse salt
1/4
cup
all-purpose flour
1
cup
sour cream
Instructions
Heat oven to 450°. 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.
In a large bowl, whisk together the salt and flour. Slowly stir in ½ 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.
Roast potatoes 1 hour 15 minutes. Remove pan from oven and let potatoes cool 5 minutes. Invert pan onto a serving platter or in to a large a large bowl. Drizzle potatoes with olive oil, and serve with sour cream.
Additional Notes
Extra-virgin olive oil for baking dish, plus more for drizzling2 tablespoons fresh rosemary leaves
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