Try this Roasted Potatoes Buried in Sea Salt recipe, or contribute your own.Suggest a better description
Try using red new potatoes or small yellow potatoes in this dish, burying them completely in the coarse sea salt or Kosher salt. The results -- crisp skin and soft, buttery insides -- with just the right amount of saltiness. The salt acts as a kind of "crust" without overwhelming the potatoes. Brush the hot salt off the potatoes using a pastry brush or your hands well wrapped in a pot holder. With the potatoes serve any roast. Directions: ~--------- Preheat oven to 350 F. Place the potatoes in a medium-size roasting pan or ovenproof skillet; do not crowd the pan. Pour the salt over the potatoes; there should be enough salt so that only the very tops of the potatoes peek through. Roast the potatoes until tender, about 45-minutes. Brush the salt off the potatoes before serving. Serve hot. Source: Yankee Magazines Christmas in New England, 1995 Typed by J. Matthews, Oct., 1995
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 25.6mg||1 %|
|Potassium 1793.5mg||47 %|
|Total Carbohydrate 74.4g||22 %|
|Dietary Fiber 9.4g||37 %|
|Sugars, other 65.1g|
|Protein 8.6g||12 %|
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Calories per serving: 328
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