Prep 20 mins
Cook 1 hr 20 mins
I don't know what it is about these potatoes, from the cookbook Second Helpings from Union Square Cafe, that is so good. Roasting them in sea salt in a cast iron skillet just does....something. I love preparing this recipe; it's almost like a ritual! :) Preparation and cooking times are close guesstimates. I hope you enjoy these as much as I do!
- 1 1⁄2 cups course sea salt
- 1 1⁄2 tablespoons olive oil
- 1 medium white onion, unpeeled
- 4 idaho potatoes, about 8 ounces each,scrubbed and unpeeled
- 4 -6 tablespoons sour cream
- Preheat oven to 400 degrees Farenheit.
- Place the salt in an even layer over the bottom of a 12-inch cast-iron skillet.
- Pour the olive oil into a medium bowl.
- Dip onion in oil to coat all over.
- Place onion on salt in the center of the skillet, and roast in oven for 10 minutes.
- Coat the potatoes with the remaining oil and set them around the onion in the skillet.
- Roast until the onion is tender and potatoes are cooked through, about an hour and 10 minutes.
- Using tongs or a kitchen spoon, transfer the onion to a cutting board.
- Measure 1/4 teaspoon of salt from the skillet and set aside.
- Turn off the oven, and return the skillet with the potatoes to the oven, leaving door slightly ajar.
- Peel and coursely chop the onion.
- Transfer to a small bowl and season with the reserved salt.
- Place the potatoes on a serving platter, split and open each.
- Spoon one-quarter of the salted onion into each potato.
- Top with sour cream, serve hot.
Amazingly good! These should be called roasted potatoes because the roasted flavor really shines through. The potato skins are wonderfully flavored. Add the sweetness of the roasted onions and this is a real winner. I may never "bake" potatoes again. This will probably be served at my next dinner party.