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Skillet Salt-Roasted Potatoes

Makes: 4 to 6 servings
Prep 15 mins Cook 35 mins Stand 10 mins
Skillet Salt-Roasted Potatoes
Ingredients
  • 2  pounds  red and/or yellow small new potatoes
  • 2  cups  kosher salt
  • 1 - 2  tablespoons  fennel or caraway seeds
  • 1  tablespoon  olive oil
Directions

1. Scrub potatoes; set aside. Pour salt into the bottom of a 12-inch heavy cast-iron skillet or Dutch oven, spreading evenly. Heat over medium heat about 5 minutes or until hot. Sprinkle evenly with fennel seeds.

2. Add potatoes to hot salt in skillet, pressing potatoes into salt slightly. Cover skillet. Cook 35 to 40 minutes or until tender when tested with a fork. Remove skillet from heat. Let stand, covered, for 5 minutes.

3. 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 5 minutes. Serve with reserved salt mixture. Makes 4 to 6 servings.

Nutrition Facts (Skillet Salt-Roasted Potatoes)
  • Servings Per Recipe 4,
  • cal. (kcal) 129,
  • Fat, total (g) 3,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 25,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 2,
  • pro. (g) 3,
  • vit. A (IU) 0,
  • vit. C (mg) 13,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 331,
  • Potassium (mg) 705,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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