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- 1 kg potatoes (a combination of vitelotte and fingerling)
- 1 kg Le Guérandais coarse grey Guérande sea salt
- 4 tbsps fresh rosemary leaves, chopped
- 2 tbsps fresh parsley, chopped
- 10 cloves of garlic
- Olive oil
Preparation time: 1 hr
Cooking time: 1 hr 15
Preheat the oven to 200 °C (gas mark 7). Wash the potatoes. In a coffee grinder, or with a chopping knife, crush up 2 tbsps of rosemary. Mix it with half the sea salt. Mix the remaining rosemary and the parsley with 1 peeled clove of garlic and 1 tsp olive oil. Toss the potatoes and the remaining cloves of garlic with the oil, herb and garlic mixture.
Cover a baking tray with a thick layer of coarse grey sea salt then lay the out the potatoes side by side. Sprinkle over the coarse grey sea salt and rosemary, taking care to fill in the spaces between the potatoes. Sprinkle with 4-5 tbsps of water to help the crust form. Place in the oven and bake for 1 hr 15.
Remove the dish from the oven and leave to cool for 5 mins. Break the salt crust with a knife or spatula and place the baked potatoes and cloves of garlic in a serving dish. Drizzle over olive oil.
Use same-sized potatoes to allow for equal cooking times. The simplest things are often the best, like this salt crust sprinkled with water.