Salt-Roasted Potatoes

• 5 pounds kosher or coarse sea salt
• 2 pounds small unpeeled red or Yukon Gold potatoes
• 2 sprigs rosemary
• 1 bay leaf

1. Prepare a hot fire (500F) in a wood-fired oven or cooker.
2. Line a 6-quart Dutch oven, deep cast-iron spyder, or clay casserole with 1 inch of salt.
3. Bury the potatoes in the salt and poke the rosemary and bay leaf into the salt.
4. Pour the remaining salt over the potatoes to cover.
5. Cover the pot and roast for 1 hour, or until the potatoes are tender.
6. For a smokier flavor, leave the lid off the pot while roasting, but make sure the potatoes are well covered by at least 1 inch of salt.
7. Transfer the contents of the pot to a bowl and fish out the potatoes.
8. Brush off any salt left on the potatoes.
9. Serve whole, or smash with a fork.

kosher, red, rosemary, bay leaf

Taken from www.epicurious.com/recipes/food/views/salt-roasted-potatoes-391791 (may not work)