SALT-CRUSTED FINGERLINGS

Salt-Crusted Fingerlings image

Provided by Guy Fieri

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 pounds fingerling potatoes
1 tablespoon extra-virgin olive oil
1/2 cup kosher salt
5 to 6 turns fresh ground black pepper
4 cloves garlic, unpeeled
2 sprigs fresh thyme
2 bay leaves

Steps:

In a heavy-bottomed, wide saute pan over high heat, add the potatoes and just barely cover with cold water. Add the olive oil, salt, pepper, garlic, thyme and bay leaves. Bring to a boil and then simmer uncovered until just tender, 10 to 12 minutes. Lower the heat and continue to cook, keeping a watchful eye, so the water evaporates completely and the potatoes are left covered in salt, about 30 minutes. Once the water has evaporated, cook for 3 to 4 minutes, lightly tossing; the oil left in the pan will help prevent the potatoes from sticking. Remove the potatoes from the pan, discard the herbs and garlic and serve.