Preparation

1. Preparation: 1h
   Cooking time: 1h15
   Serves 4
   
   Preheat oven to 200°C (gas mark 7). Wash the potatoes. Blend 2 tablespoons rosemary in a coffee grinder or small chopper, then mix with half the coarse salt. Mix the remaining rosemary with the parsley, 1 peeled garlic clove and 1 teaspoon olive oil. Brush the potatoes and remaining whole garlic cloves with this mixture.

2. Cover the baking dish with the remaining coarse salt, then arrange the potatoes in a single layer, before covering them with the coarse salt-rosemary mixture, taking care to fill in the spaces between the potatoes. Sprinkle with 4-5 tablespoons of water to solidify the crust. Place in the oven and bake for 1h15.
   

3. Remove the dish from the oven and leave to cool for 5 min. Break off the salt crust with a knife or spatula and arrange the potatoes and garlic cloves on a serving dish. Drizzle with olive oil.

If you use potatoes of the same size, they will cook more evenly. The simplest things are often the best, like this salt crust simply sprinkled with water!