Try using red new potatoes or small yellow potatoes in this dish, burying them completely in the coarse sea salt or Kosher salt. The results -- crisp skin and soft, buttery insides -- with just the right amount of saltiness. The salt acts as a kind of "crust" without overwhelming the potatoes. Brush the hot salt off the potatoes using a pastry brush or your hands well wrapped in a pot holder.

(6 servings)

12 md New potatoes
2 c Coarse sea salt or Kosher salt

Directions:
Preheat oven to 350 F.
Place the potatoes in a medium-size roasting pan or ovenproof skillet; do not crowd the pan. Pour the salt over the potatoes; there should be enough salt so that only the very tops of the potatoes peek through.
Roast the potatoes until tender, about 45-minutes. Brush the salt off the potatoes before serving. Serve hot.

With the potatoes serve any roast.