Salt-Roasted Potatoes

Chef, author and television host Bobby Flay loves roasting new potatoes with flavored salt, calling it “a fantastic way to infuse the potatoes with depth and get a buttery, creamy interior with a crisp exterior, without all the fat of French fries.” For lemon-sage potatoes, replace the tarragon, thyme, rosemary and orange zest with 3 tablespoons chopped fresh sage and the grated zest of two lemons.

Ingredients:

  • 1 1/4 lb. (625 g) small new Yukon Gold or red potatoes
  • 2 1/2 cups (12 oz./340 g) coarse sea salt or kosher salt
  • 2 tsp. whole black peppercorns
  • 2 Tbs. coarsely chopped fresh tarragon
  • 2 Tbs. chopped fresh thyme
  • 2 Tbs. chopped fresh rosemary
  • Coarsely grated zest of 1 orange
  • 1 head of garlic, halved crosswise

Directions:

Preheat an oven to 400°F (200°C).

Prick each of the potatoes a few times with a fork. Put the potatoes in a large roasting pan. In a small bowl, combine the salt, peppercorns, tarragon, thyme, rosemary and orange zest, and sprinkle the mixture evenly over the potatoes. Set the garlic halves among the potatoes.

Cover the dish with aluminum foil and roast the potatoes for 15 minutes. Remove the foil and continue roasting until the potatoes are light golden brown and just cooked through, about 20 minutes longer. Carefully remove the potatoes from the pan, wiping off any excess salt. Serves 6.

Courtesy of Bobby Flay