One of my goals during #potatoweek was to come up with 5 new, creative and healthy potato recipes to add to your everyday meals. I think potatoes instantly get a bad rap as being “bad for you” because some of the first things that come to mind are french fries, buttery mashed potatoes and cheesy scalloped potatoes. Don’t get me wrong, they are all delicious and certainly fine to indulge in occasionally but what about the rest of the time? If I ate fries with every meal, well lets just say I a) wouldn’t live very long and b) would need to work out a lot.
Now you are probably thinking, but Susan you are giving us a recipe that includes salt in the title how is this good for us? I’m going to get to that! I’ve read about salt roasting for quite a long time and figured #potatoweek was the perfect time to try out this method. Your potatoes are not salty, instead they are perfectly seasoned, have a crisp blistery skin and tender interior. The salt is just a heat conductor in this case – I’d try to explain the science behind it but I’d most likely get it wrong. Let’s just say it does magical things.
1) No need to turn on your oven. That’s right, this is cooked completely on your stovetop. Want roasted potatoes on a hot, humid day but can’t stomach turning on your oven? No problem? This will satisfy that craving.
2) No fat. That’s right, just some salt and in this case rosemary sprigs and lemon rind. Now I did choose to include a little yogurt based dipping sauce, but it’s completely optional AND the potatoes are absolutely delicious on their own.
- 1lb small assorted fingerling potatoes
- 2 cups kosher salt
- 2 sprigs fresh rosemary
- 6-7 strips of lemon rind
- ½ cup low-fat Greek Yogurt
- 1 teaspoon lemon zest
- juice from ½ lemon
- ½ teaspoon finely minced fresh rosemary
- ¼ teaspoon kosher salt
- In a cast iron pan over medium heat spread 1 cup of kosher salt in an even layer.
- Place the potatoes on top of the salt and cover with the remaining cup of salt. Top with the rosemary sprigs and lemon rind.
- Cover the cast iron pan with a lid or aluminum foil and roast for 40 minutes or until the potatoes are fork tender.
- Remove the potatoes from the pan and brush off excess salt.
- In a small bowl, mix together the greek yogurt, lemon zest, juice, rosemary and salt.
- Serve the potatoes immediately with the dipping sauce.