Dinner: Salt-Roasted Potatoes

Recipe by Claire Saffitz Remember those pink salt blocks everyone was searing steaks on for a minute? A bit of kosher salt performs a similar function: transmitting heat.

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

Instructions

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.
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.

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