Potatoes in salt crust

6 servings

Ingredients

Quantity Ingredient
2 Garlic cloves; halved
Extra-virgin olive oil
2 tablespoons Fresh rosemary leaves
3 pounds Potatoes (30 to 40); scrubbed
(yellow-finn; new, or fingerling potatoes)
1½ pounds Coarse salt
¼ cup All-purpose flour
1 cup Sour cream

Directions

Heat oven to 450 degrees. Rub the garlic over the bottom and sides of a 12-inch-round gratin dish or a cast-iron skillet. Brush a thin layer of olive oil over the pan. Sprinkle the rosemary over the bottom of the pan, and place the potatoes in a snug layer on top. In a large bowl, whisk together the salt and flour. Slowly stir in ½ cup water until thoroughly combined. Pour the salt mixture over the potatoes in an even layer, making sure to fill in any gaps between the potatoes. Roast potatoes 1 hour and 15 minutes. Remove pan from oven, and let potatoes cool 5 minutes. Invert pan onto a serving platter or into a large bowl. Drizzle potatoes with olive oil, and serve with sour cream. Serves 6.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@... " Per serving: 103 Calories (kcal); 8g Total Fat; (69% calories from fat); 2g Protein; 6g Carbohydrate; 17mg Cholesterol; 42697mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart

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