Coarse, inexpensive kosher salt is used to season the potatoes and to create and hold an even heat as they roast on the stove top. The fennel-infused salt can be sprinkled over the cooked potatoes, or saved in an airtight container and use for seasoning steamed vegetables or fish.
- Yield: 15 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 35 Minutes
- 2 pounds red and/or yellow small new potatoes
- 2 cups kosher salt
- 1 to 2 tablespoons fennel or caraway seeds
- 1 tablespoon olive oil
- Scrub potatoes; set aside. Pour salt into the bottom of a very large heavy cast-iron skillet or Dutch oven, spreading evenly. Heat over medium heat about 5 minutes or until hot. Sprinkle evenly with fennel seeds.
- Add potatoes to hot salt in skillet, pressing potatoes into salt slightly. Cover skillet. Cook for 35 to 40 minutes or until tender. Remove skillet from heat. Let stand, covered, for 5 minutes.
- Remove potatoes from skillet with tongs and brush excess salt from potatoes (reserve salt mixture). Transfer potatoes to a serving platter. Drizzle with olive oil. Cover with foil and let stand for 5 minutes. Serve with reserved salt mixture.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.