Salt-Roasted Potatoes

1. 1

   Prepare a hot fire (500F) in a wood-fired oven or cooker.

2. 2

   Line a 6-quart Dutch oven, deep cast-iron spyder, or clay casserole with 1 inch of salt.

3. 3

   Bury the potatoes in the salt and poke the rosemary and bay leaf into the salt.

4. 4

   Pour the remaining salt over the potatoes to cover.

5. 5

   Cover the pot and roast for 1 hour, or until the potatoes are tender.

6. 6

   For a smokier flavor, leave the lid off the pot while roasting, but make sure the potatoes are well covered by at least 1 inch of salt.

7. 7

   Transfer the contents of the pot to a bowl and fish out the potatoes.

8. 8

   Brush off any salt left on the potatoes.

9. 9

   Serve whole, or smash with a fork.

* Per serving · 4 servings · Values may vary.

No additional tips available.