The Big Book of Barbecue Sides
This is an easy way to cook delicious spuds. The little guys come out all wrinkly, like a baby’s skin after a bath, but they’re tender, and the salt adds a nice flavor that (surprise) is not salty!
Tip: If your casserole dish or Dutch oven is 4 inches deep or more, you can do this in two layers. Just add more salt and more potatoes.
- 1 to 2 pounds small red potatoes
- 4 to 6 cups kosher or sea salt (or a mix), plus more as needed
- Sour cream, to serve
- Salmon roe (eggs) or caviar, to serve
- 1Preheat the oven or grill to 400°F.
- 2Spread a 1/2-inch layer of salt in a Dutch oven or heavy, 2-quart casserole dish. Place the potatoes on the salt and completely cover them with more salt so they are covered by at least 1/2 inch.
- 3Place the pot in the oven and cook for about an hour, or until the potatoes are tender all the way through. Poke a knife through the salt, deep into the potatoes, to check for doneness.
- 4Dump the potatoes and salt onto a large baking sheet, remove the potatoes, and save the salt to use in this dish again.
- 5Cut the cooked potatoes in half lengthwise and serve with a dollop of sour cream and a teaspoon of salmon roe, or caviar if you’ve just won the lottery. Serve hot.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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