Photo by Alex Lau
Remember those pink salt blocks everyone was searing steaks on for a minute? A bit of kosher salt performs a similar function: transmitting heat.
Recipe information
Yield
Serves 4
Ingredients
2
cups kosher salt
1
1/2 pounds fingerling potatoes
2
sprigs rosemary
3
garlic cloves, thinly sliced
1
/4 cup olive oil
Flaky sea salt
Need to make a substitution?
Preparation
Step 1
Preheat oven to 425°F. Spread kosher salt in a 13x9" baking dish. Scrub potatoes, pat dry, and poke a few holes into each; arrange over salt. Roast until flesh is very tender and skins are crisp, 30–40 minutes.
Step 2
Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium-low heat, swirling pan occasionally, until garlic is golden, about 3 minutes. Transfer to a large bowl and add potatoes; toss to coat. Serve potatoes generously sprinkled with sea salt.