Ingredients

• 1 (4-pound) box coarse food-grade rock salt
• 3 pounds small potatoes (about 24)
• 1 tablespoon chopped fresh thyme
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 350°.

2. Place 1/2-inch layer of rock salt in bottom of a shallow roasting pan. Arrange potatoes in a single layer on top of salt; pour remaining rock salt around and over potatoes. Bake at 350° for 50 minutes or until tender. Remove from oven; let stand 10 minutes. Rub excess salt from potatoes. Combine thyme, oil, and pepper in a bowl. Add potatoes; toss gently to coat.

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