Salt-Roasted Potatoes

Fifty is a lot.  They can't all be amazing.  This trial is proof of that.  I will say, this sounded weird and I envisioned how it would come out and it was a giant fail.  But, in the interest of honesty, I needed to post and share, so if you too failed, you would not feel alone.  {and maybe share your shortcomings, so I wouldn't feel alone}

I bring you number 39 - a side of salt-roasted potatoes.
You'll need to gather up:
  • 1 1/2 lbs of baby potatoes (we used rough chopped baking Russets, which MAY have accounted for our downfall)
  • 2 sprigs of rosemary
  • 2 cups (yes cups) of Kosher sale (basically an entire can)
The booklet gives basic instruction on the steps, so here's what I did:

Grab about 4 potatoes (what we estimates to be about the weight suggested by the Food Network geniuses)  We didn't use the babies suggested, so I peeled and chopped them.

Combined the 2 cups of salt with your chopped rosemary springs.  The best way to get the rosemary leaves off the stem is the grab the bottom and pull up.  You probably could chop the whole thing, but I'd think the flavor would start to woody and bitter.

Plus this is how Ina does it.  So that's what I did.

Rather than toss things together - here's what we want to do to create a SALT DOME (or what I would image what would have made one had mine turned out)

Mix the salt and rosemary in a bowl.  Lay your potatoes out in a single layer on the foil and literally DUMP the salt mix over them.  You are burying your potatoes in the salty goodness.  The steam from the cooking potatoes will (in theory) cause the salt to harden into a shell over the potatoes.

After cooking over medium heat on the grill for 40-45 minutes, pull the packet off and lift the salt shell off the potatoes to enjoy.

That is what SHOULD happen.

Here is what happened to me.

Clinging spider monkey during the duration of my dinner prep time (hello blue eyes).

The rest of our amazing steak, salad, strawberries are set at the table and here come the potatoes.  Unwrap and the "shell" didn't exactly form.  Each potato chunk had it's own casing of weird salt on it that didn't peel off normally.  And it smelled weird.  Not even like rosemary.  Just.  Odd.

So, I reluctantly share my failure with you.

There are so many gorgeous food blogs out there, with their cute plates and napkins and perfection.

But I promised to be REAL here.  And not everyone works out.  And you should know that.  And if you have success where I have no, I am more than proud and happy for you.  We are all in this together after all.

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1 comment:

Cajun Cowgirl said...

Years ago I tried the same thing! It was awful! Just awful!

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