New Potatoes Roasted in Salt

From Julie Wood, Kitchen Classics Mar. 15, 2006 12:00 AM

2 cloves garlic, minced 2 tablespoons olive oil 2 tablespoons whole rosemary leaves 12 to 16 medium potatoes or 30 small potatoes 1 1/2 pounds kosher salt 1/4 cup flour 1/2 cup water Olive oil for drizzling

Mix the garlic and olive oil and spread in the bottom of a 10- to 12-inch gratin dish or 9- by 13-inch baking dish. Sprinkle with the rosemary leaves; place the potatoes on top of the rosemary. In a large bowl, combine the salt and flour; mix well. Slowly stir in the water, mixing until well combined. Pour the salt mixture over the top of the potatoes. Spread evenly among them. Preheat the oven on convection/roast to 350 degrees. Roast for 40 to 50 minutes until the potatoes are fork tender. Remove from oven and cool for 5 minutes.

Invert the pan on a serving platter. Remove potatoes from salt and drizzle with olive oil and black pepper. advertisement

Makes 6 to 8 servings.

Approximate values per serving: 317 calories, 14 g fat, 0 cholesterol, 5 g protein, 45 g carbohydrates, 4 g fiber, 15 mg sodium, 38 percent calories from fat.

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