These potatoes are the best roasted potatoes you’ve ever tasted! The radiant heat from the salt crisps the skin while holding in the natural moisture of the potatoes. This method can be used for roasting other vegetables, such as beets, sweet potatoes, and even small acorn squash. The salt can be saved and reused for roasting another batch of vegetables. Or you can place some of the salt in a jar to add to the flavored-salt collection in your pantry.

　　

Ingredients

serves 6 as a side dish

　　5 pounds kosher or coarse sea salt

　　2 pounds small unpeeled red or Yukon Gold potatoes

　　2 sprigs rosemary

　　1 bay leaf

　　

Step 1

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

　　

Step 2

Line a 6-quart Dutch oven, deep cast-iron spyder, or clay casserole with 1 inch of salt. Bury the potatoes in the salt and poke the rosemary and bay leaf into the salt. Pour the remaining salt over the potatoes to cover. Cover the pot and roast for 1 hour, or until the potatoes are tender. 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.

　　

Step 3

Transfer the contents of the pot to a bowl and fish out the potatoes. Brush off any salt left on the potatoes. Serve whole, or smash with a fork.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.