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Prep time
5 minutes
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Cook time
40 minutes
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Serves
4
Author Notes
Choose small potatoes for this recipe. They will cook faster and make a very pretty hors d'oeuvre or side dish. The bright red flesh of the Cranberry Red potatoes is striking when accented with the green chives and white cream. —AliceWaters
Ingredients
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16
to 20 small Cranberry Red potatoes
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4 cups
rock salt
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1 drop
Crème fraîche
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1 dash
Chopped chives
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1 pinch
Freshly ground black pepper
Directions
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Preheat the oven to 375° F.
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Wash and dry the Cranberry Red potatoes well.
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Spread out the potatoes, leaving a half inch of space between them.
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Pour over enough rock salt to barely cover them -- you should be able to see the potatoes.
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Roast until tender, about 40 minutes.
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Remove from the salt or keep warm on top of salt until needed.
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When ready to serve, cut a cross into the top of each potato with a small sharp knife.
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Squeeze the potatoes to create and opening and fill with a small dollop of crème fraîche, a pinch of chopped chives, and a grind of freshly ground black pepper.
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Serve immediately.
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