Potatoes Baked On a Bed of Rock Salt

6 russet potatoes, weighting 1/2 pound each
1 teaspoon salt
1 Tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
3 large garlic cloves, peeled and cut into 8 slivers each
Kosher salt

Preheat the oven to 425ºF.

Split each potato in half lengthwise.  With the point of a knife, make incisions all over the potato flesh.

Combine the salt and thyme.  Dip each garlic sliver in the mixture.  Insert the thyme-garlic slivers in the incisions.  Reshape each potato and secure it with wooden toothpicks.  Place in a pan lined with 1/2 inch thick layer of kosher salt.

Bake in the hot oven for 1 hour.  Brush off the salt and serve immediately.  You can reuse the salt.  Serves 6.

A Passion For Potatoes

New Potatoes Baked in Salt

These potatoes are baked whole and unpeeled, buried in kosher salt; there is no fat and there is nothing better than eating them, peels and all, with a tossed green salad.

Don't be alarmed at the amount of salt used in the dish.  The potatoes will not taste salty; as a matter of fact, when the potatoes are split open, you might want to season them with more salt and freshly ground pepper!  They are delicious with eggless Potato Aioli.  (You can reuse the salt whenever you make these potatoes.)

2 pounds new small Red La Rouge or La Soda, Yellow Finnish, or small Yukon Gold potatoes
5 pounds kosher salt

Preheat the oven to 450ºF.

Pour a layer of salt 1 inch thick in the bottom of a 9-quart dutch oven.  Bury some potatoes in the salt.  Pour in more salt and continue to bury more potatoes, finishing with a layer of salt.

Cover the pot and bake in the middle shelf of the oven for 1 hour and 15 minutes.

Pour the contents of the Dutch oven into a very large bowl, and dig out the potatoes.  If the potatoes are encrusted with salt, brush it off.  Serves 6.

POTATO AIOLI OR ROUILLE:

Several strands of saffron (optional)
2 Tablespoons water
4 large garlic cloves
Salt
1 chile pepper (mandatory for Rouille, optional for Aioli)
2 Tablespoons mashed potatoes
1/2 cup light olive oil or vegetable oil (do not us extra-virgin oil it is too strong)
1 teaspoon lemon juice
Pepper

Dissolve the saffron in 2 tablespoons water (this step is optional; you can make the aioli without the saffron, but you will need the water).

Peel the garlic cloves. (If the garlic is sprouting, slice it open and remove the bitter green sprout in the center.)  Mash the garlic into a puree with a pinch of salt.  For rouille, mash 1 chile pepper and combine with the garlic.

Mix in the mashed potatoes and start whisking in the oil drop by drop, occasionally adding water and lemon juice.  Season with salt and pepper. Makes 2/3 cup.