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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a part of an incredible antipasto course I was served in Carovigno, Puglia, Italy. It was one of the two best things among twenty dishes! Ingredients:
2 pounds (1 kilo) of the tiniest new potatoes you can find |
olive oil the best you can get |
1-2 pounds coarse salt kosher or pickling salt |
Directions:
1. Preheat the oven to 400°F or 200°C
2. Wash the potatoes well and dry them
3. Coat your hands with a bit of olive oil and then rub the potatoes so they are lightly coated.
4. Put a thin layer of the salt into a baking dish- I use a soufflé dish-then a layer of potatoes, cover with salt, more potatoes, until the dish is filled with salt covered potatoes.
5. Tuck the dish into the hot oven and bake them for up to one hour- it may take less, so try them beginning at 35 minutes. They will be soft to a squeeze when they are done.
6. Take the potatoes out of the oven and using paper towels, remove the excess salt. When the salt is cooled, you can store it in a bag to use the next time.
7. The salt holds even heat against all surfaces of the potatoes and also removes excess water as they cook.
8. The photos show round potatoes raw and ready for the oven and then a dish of new baking-type potatoes, done to a turn.
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