As I’ve mentioned in the past, I love potatoes. My father often jokes that there is no Irish in our heritage so he has no idea where the potato thing came from, but for as long as anyone can remember, I’ve always loved them. Fried, mashed, boiled, you name it, I love it. I even have fond memories of various potatoes growing up: The super old-school potatoes my Portuguese/French grandmother used to make, boiled in salt water and served with olive oil on top; the excellent french fries we used to fry at home (Latin people deep-fry at home fairly often, hard as it is to believe); the roasted-in-the-meat-juices potatoes my dad still makes; the homemade potato chips my uncle used to make and sell in flimsy plastic bags. I’ve never met a potato I didn’t like.
So when I saw this recipe for “Salt-Roasties” in The Zuni Cafe Cookbook, I knew I was going to have to try it. After all, if potatoes are my #1 favorite food, salt has to be my #1 favorite condiment! And if you’ve ever had under-salted potatoes, you know salt is an absolute requirement when making any potato dish, but potatoes cooked in salt? This was news to me!
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