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Recipe by: ingeborg
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See below ingredients and instructions of the recipe
12 md New potatoes
2 c 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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