Sunday was all about trying new recipes and I’ve had my eye on this one in the Zuni Cafe Cookbook for a while. The recipe is really simple and Judy claimed the potatoes were absolutely delicious, especially when they are hot out of the oven. I am happy to say that salty, crinkly skin on these potatoes, plus the generous dollop of creme fraiche we topped them with, makes roastie toasties a wonderful side dish.
Roastie Toastie Potatoes, adapted from the Zuni Cafe Cookbook
12 small potatoes, we used a mixture of red and white fingerlings
1 – 4 lb box rock salt
Creme fraiche, for serving
Preheat an oven to 400 degrees. Fill a oven-safe dish with 1/2 inch of rock salt. Arrange the potatoes on the salt so that they are not touching. Cover them with more salt. Bake for 30 – 40 minutes. Unearth the potatoes, brush of the salt and serve with creme fraiche, or other potato topping of your choosing.
Note: It is important to use rock salt in this preparation. If you use a finer grain salt, the potatoes will end up salty all the way through, instead of just getting a pleasant, salty crust. You can also reuse the salt for your next batch of roastie toasties, or for serving oysters all fancy-like, or for making ice cream!