Salt-Crusted Potatoes

• 2 cups kosher salt
• fresh coarse ground black pepper (3 turns)
• 4 fresh rosemary sprigs, ripped in pieces
• 4 fresh thyme sprigs, ripped in pieces
• 12 cup extra virgin olive oil
• 12 small yellow potatoes, rinsed, scrubbed, and patted dry (i.e. fingerling or Yukon)

1. Combine the salt, pepper, and herbs in a large bowl.
2. Pour the oil into a large cast iron skillet and set over medium-high flame or charcoal grill.
3. When the oil reaches a slight smoke, add the potatoes in a single layer and fry until they get nice and crackled on all sides.
4. Cover the potatoes completely with the salt mixture, and cook for about 1 hour until the salt forms a cooked crust and the potatoes are tender.
5. Break open the crust to serve.

kosher salt, ground black pepper, rosemary sprigs, thyme, extra virgin olive oil, yellow potatoes

Taken from www.food.com/recipe/salt-crusted-potatoes-124218 (may not work)