Rock Salt-Roasted Potatoes (Gluten-Free)

Last week I was planning my Friday catering menu and needed a potato recipe to go with my Slow Cooker Braised Short Ribs. I used this simple, yet intriguing method of roasting potatoes in a bed of rock salt from a recipe featured on My Recipes. This potatoes side dish was fun to prepare, and the results were definitely hottt potatoes!

I used three different types of small potatoes to mix up the colors and sizes on my serving platter (food is such an art). You can use any small potato you'd like, including Baby Red, German Butter and Pink Fir Apple. Mix it up or just use one's up to you! This rock salt-roasting produces evenly cooked spuds with buttery-soft flesh and thick skin. Mmmm

You want to position the potatoes so that they don't touch one another, and the salt fills in the spaces between them. Go ahead and bury those little spuds from the top to bottom!

Rock Salt-Roasted Potatoes

Serves: 6

1 (4 pound) box coarse food-grade rock salt (found in your spice aisle)
3 pounds small potatoes (about 24)
1 tablespoon chopped fresh thyme
3 tablespoons extra virgin olive oil
1 teaspoon freshly ground pepper

Preheat oven to 350 degrees.

Place 1/2-inch layer of rock salt in a bottom of a shallow roasting pan (or deep cookie sheet). Arrange potatoes in a single layer on top of salt; pour remaining rock salt around and over potatoes. Bake at 350 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. Add potatoes; toss gently to coat.

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