8 servings several turns coarsely ground pepper black
2 cups kosher salt
0.5 cup olive oil extra-virgin
12 small potatoes yellow dry such as fingerling or yukon, rinsed, scrubbed, and patted
4 rosemary sprigs fresh
4 thyme sprigs fresh
Equipment
bowl
frying pan
grill
Directions
Watch how to make this recipe.
Combine the salt, pepper, and herbs in a large bowl.
Pour the oil into a large cast iron skillet and set over medium-high flame or charcoal grill. When the oil reaches a slight smoke, add the potatoes in a single layer and fry until they get nice and crackled on all sides. Cover the potatoes completely with the salt mixture, and cook for about 1 hour until the salt forms a cooked crust and the potatoes are tender. Break open the crust to serve.
