Add intrigue to your dinner party menu with the perfect skin of salt crusted potatoes flavored with garlic, herbs, and fennel.
2 lbs yellow or fingerling potatoes
3 heaping tablespoons sea salt
1 small bunch of rosemary
6 garlic cloves
1 lemon, zest and a squeeze of juice
3 tablespoons chopped fennel fronds
¼ cup extra virgin olive oil
Freshly ground pepper, to taste
In a large, wide saucepan, add potatoes in an even layer. Add enough water just to cover potatoes fully. Stir in sea salt, rosemary and 3 whole garlic cloves. Bring mixture to a boil, then continue to cook at a roiling boil until all water absorbs.
While potatoes are cooking, make the dressing: add 3 minced garlic cloves, lemon zest, fennel fronds and olive oil to a small mixing bowl. Stir until well combined & set aside.
Once all water has evaporated, let potatoes cool for 10 minutes. Rinse potatoes and pat dry, or just rub off any excess salt. Add to a large serving platter and drizzle dressing over top. Season with freshly ground pepper & serve immediately.
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