Potatoes roasted in a coarse salt crust

Components

• One kilogram of potatoes (approximately 28 pieces)
• 1/3 cup of coarse salt
• 1½ teaspoons of smoked paprika
• 5 garlic cloves
• Five sprigs of thyme
• One teaspoon of olive oil

Ready state

1. Set the oven to 200 °C (medium heat) to preheat.

1. Using a vegetable brush, clean the potato skins under running water. Place the potatoes in a colander to drain the excess water, but do not dry them—keeping them wet helps the salt adhere better to the skin.
2. In the mortar, grind the coarse salt together with the paprika to crush the grains into finer bits and blend the flavors (alternatively, you can use a food processor or blender on pulse mode).
3. Place the potatoes on a large baking tray, sprinkle with the tempered salt, and toss thoroughly—some of the salt will adhere to the potato skins while the remainder will settle on the tray. Arrange the potatoes evenly on the tray without overlapping or piling them up.
4. We’ll tie together thyme sprigs and whole garlic cloves (including their skins) with oil to prevent them from burning during baking. Then, spread everything evenly among the potatoes.
5. Place the potatoes in the oven and bake for approximately 50 minutes, or until they are golden on the outside and very tender on the inside—there’s no need to flip them halfway through. To test if they’re done, pierce a potato with the tip of a skewer; it should feel very soft.
6. Take the dish out of the oven and let it rest for 5 minutes before serving to help the potatoes come off the baking sheet more easily. Serve afterward. It pairs wonderfully as a side to lemon muscle stew or as an appetizer with green mayonnaise.

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