Skillet Salt Roasted Potatoes

Submitted by threeovens

"The salt is infused with fennel seed (or caraway) and used to evenly distribute the heat so the potatoes roast on the stove top. After cooking, the salt can be used to sprinkle on the potatoes or saved in an airtight container to season other meals, such as vegetables and fish. Disregard the sodium content in the nutritional information (it is actually 331 mg)."

 

• Ready In: 55mins
• Ingredients: 4
• Serves: 4-6

ingredients

• 2 lbs red potatoes
• 2 cups kosher salt
• 1 tablespoon fennel seeds or 1 tablespoon caraway seed
• 1 tablespoon olive oil

directions

1. Scrub potatoes and set aside.
2. In a 12 inch cast iron skillet or Dutch oven, spread salt evenly over bottom; heat over medium until hot, about 5 minutes, then sprinkle with fennel or caraway seeds.
3. Add potatoes, pressing lightly into the salt; cover skillet.
4. Cook until tender, 35 to 40 minutes (test with fork).
5. Remove from heat and let stand, covered, 5 minutes.
6. Remove potatoes with tongs, brush excess salt off, then drizzle with olive oil and serve with remaining salt mixture.