Salt Roasted Potatoes with Creme Fraîche and Chives
Recipe from The Art of Simple Food II, by Alice Waters
All the potatoes from your box
4 cups rock salt
freshly ground black pepper
Preheat your oven to 375°. Wash and dry well all of the potatoes from your box. Spread a 1/2-inch thick layer of rock salt in a baking dish big enough to accommodate all of the potatoes in a single layer. Spread out the potatoes, leaving a half inch of space between them. Pour over enough rock salt to barely cover them (you should be able to just see the potatoes). Roast until tender (about 40 minutes or more depending on the size of the potatoes). Remove the salt or keep the potatoes warm on top of the salt until needed. When ready to serve, cut a cross into the top of each potato with a sharp knife. Squeeze the potatoes to make an opening and fill with a bit of creme fraîche, and a sprinkling of chives and pepper.