A well-loved part of a Pugliese antipasto
I started with going to the market and carefully hand selecting the tiniest new potatoes there were. They are bigger than the ones I ate in Puglia, but hey. Maybe your luck would be better.
I washed them, dried them and with my hands lightly rubbed them with good olive oil. I then started putting them into a 7″ soufflé dish, which is only important because the height allows them to be piled up and surrounded with salt.
I added coarse salt, which you can see in the jar next to the dish, over each layer, covering them well.
I popped them into a 200°C or 400°F preheated oven and cooked them until they were soft, in this case about 35 minutes.
When the potatoes were done, I picked them up one by one with a paper towel and brushed off the excess salt, then piled them onto a plate.
I put the salt into a plastic bag to use the next time I roast little potatoes– even though it costs very little, it seems to me we shouldn’t waste anything that’s reusable.
They were absolutely delicious. I ate all five with a bowl of Crema di Pomodoro, but without the rice.
Add comment April 27th, 2007
