SKILLET SALT-ROASTED POTATOES

A THICK LAYER OF INEXPENSIVE COARSE KOSHER SALT IS USED TO BOTH SEASON THE POTATOES AND TO CREATE AND HOLD AN EVEN HEAT AS THEY ROAST ON THE STOVE-TOP.

PREP 15 minutes

COOK 35 minutes

STAND 10 minutes

• 2 lb. red and/or yellow small new potatoes
• 2 cups kosher salt
• 1 to 2 Tbsp. fennel seeds or caraway seeds (optional)
• 1 Tbsp. olive oil

1. Scrub potatoes. Pour salt into the bottom of an extra-large heavy oven-going skillet or Dutch oven, spreading evenly. Heat over medium heat 5 minutes or until hot. If desired, sprinkle with fennel seeds.

2. Add potatoes to hot salt in skillet, slightly pressing potatoes into salt. Cover skillet. Cook over medium heat 35 to 40 minutes or until potatoes are tender. Remove skillet from heat. Let stand, covered, 5 minutes.

3. Remove potatoes from skillet with tongs and brush excess salt from potatoes (reserve salt mixture). Transfer potatoes to a serving platter; drizzle with oil. Cover with foil and let stand 5 minutes. Serve with reserved salt mixture. MAKES 4 SERVINGS.

PER SERVING 129 cal., 3 g fat ( 0 g sat. fat), 0 mg chol., 331 mg sodium, 25 g carb., 3 g fiber, 3 g pro.