Salt-Roasted Cranberry Red Potatoes With Crème Fraîche And Chives

• 16 to 20 small Cranberry Red potatoes
• 4 cups rock salt
• 1 drop Creme fraiche
• 1 dash Chopped chives
• 1 pinch Freshly ground black pepper

1. Preheat the oven to 375u0b0 F.
2. Wash and dry the Cranberry Red potatoes well.
3. Spread out the potatoes, leaving a half inch of space between them.
4. Pour over enough rock salt to barely cover them -- you should be able to see the potatoes.
5. Roast until tender, about 40 minutes.
6. Remove from the salt or keep warm on top of salt until needed.
7. When ready to serve, cut a cross into the top of each potato with a small sharp knife.
8. Squeeze the potatoes to create and opening and fill with a small dollop of creme fraiche, a pinch of chopped chives, and a grind of freshly ground black pepper.
9. Serve immediately.

potatoes, rock salt, crueme fraueeche, chives, freshly ground black pepper

Taken from food52.com/recipes/24911-salt-roasted-cranberry-red-potatoes-with-creme-fraiche-and-chives (may not work)