Shelly's Recipe

ROCK SALT-ROASTED FINGERLING POTATOES

Category: Potatoes

1 (4 lb) box coarse food-grade rock salt
3 pounds small potatoes (about 24)
1 tbsp chopped fresh thyme
3 tbsp extra-virgin olive oil
1 tsp freshly ground black pepper

Preheat oven to 350. Place 1/2-inch layer of rock salt in bottom of a shallow roasting pan. Arrange potatoes in a single layer on top of salt; pour remaining rock salt around and over potatoes. Bake for 50 minutes or until tender. Remove from oven; let stand 10 minutes. Rub excess salt from potatoes. Combine thyme, oil, and pepper in a bowl.