Recipe - Potatoes In Salt Crust

2 Garlic cloves; halved
Extravirgin olive oil
2 tablespoon Fresh rosemary leaves
3 pound Potatoes (30 to 40);
scrubbed
(yellowfinn; new, or
fingerling potatoes)
1 One half pound Coarse salt
One fourth cup Allpurpose flour
1 cup Sour cream

Heat oven to 450 degrees. Rub the garlic over the bottom and sides of a
12inchround gratin dish or a castiron skillet. Brush a thin layer of
olive oil over the pan. Sprinkle the rosemary over the bottom of the pan,
and place the potatoes in a snug layer on top. In a large bowl, whisk
together the salt and flour. Slowly stir in One half cup water until thoroughly
combined. Pour the salt mixture over the potatoes in an even layer, making
sure to fill in any gaps between the potatoes. Roast potatoes 1 hour and 15
minutes. Remove pan from oven, and let potatoes cool 5 minutes. Invert pan
onto a serving platter or into a large bowl. Drizzle potatoes with olive
oil, and serve with sour cream. Serves 6.

Source: "Martha Stewart Living (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net "

Per serving: 103 Calories (kcal); 8g Total Fat; (69% calories from fat); 2g
Protein; 6g Carbohydrate; 17mg Cholesterol; 42697mg Sodium Food Exchanges:
One half Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
One half Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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