Salt-Roasted Cranberry Red Potatoes With Crème Fraîche And Chives

1. 1

   Preheat the oven to 375u00b0 F.

2. 2

   Wash and dry the Cranberry Red potatoes well.

3. 3

   Spread out the potatoes, leaving a half inch of space between them.

4. 4

   Pour over enough rock salt to barely cover them -- you should be able to see the potatoes.

5. 5

   Roast until tender, about 40 minutes.

6. 6

   Remove from the salt or keep warm on top of salt until needed.

7. 7

   When ready to serve, cut a cross into the top of each potato with a small sharp knife.

8. 8

   Squeeze the potatoes to create and opening and fill with a small dollop of creme fraiche, a pinch of chopped chives, and a grind of freshly ground black pepper.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.