Thursday, July 18, 2013

Cast Iron Skillet / Salt Roasted, Stovetop Potatoes

2 Pounds of red, New Potatoes
2 C Kosher Salt
2 Tbs fresh Chopped Rosemary
1 TBS Olive Oil
Sour Cream for Service

Scrub Potatoes
Set aside
Pour Salt into a 12" Cast Iron Skillet or Dutch Oven, spread evenly
Heat on medium heat for 5 minutes
Sprinkle evenly with Rosemary

Add Potatoes, pressing lightly into the salt in a single layer
Cover and cook for 35 - 40 minutes or until fork tender
Remove skillet from heat and let stand covered for 5 minutes

Remove potatoes with tongs and brush off excess salt
Reserve the salt

Transfer potatoes to a serving platter
Drizzle with Olive oil

Cover with foil and let stand for 5 minutes

Serve salted with some of the reserved salt and Sour Cream

Store the salt in a sealed container , a canning jar with a lid that clamps works well.
Use as needed to salt other dishes

Peace in the Kitchen!

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