Try using red new potatoes or small yellow potatoes in this dish, burying them completely in the coarse sea salt or Kosher salt. The results - crisp skin and soft, buttery insides - with just the right amount of saltiness. The salt acts as a kind of "crust" without overwhelming the potatoes. Brush the hot salt off the potatoes using a pastry brush or your hands well wrapped in a pot holder.

With the potatoes serve any roast.

Directions: ~- Preheat oven to 350 F.

Place the potatoes in a medium-size roasting pan or ovenproof skillet; do not crowd the pan. Pour the salt over the potatoes; there should be enough salt so that only the very tops of the potatoes peek through.

Roast the potatoes until tender, about 45-minutes. Brush the salt off the potatoes before serving. Serve hot.