Salt Roasted Rosemary Potatoes

5-8 small potatoes (red or Yukon Gold are great), enough to fit snugly in a 9 inch cake pan

3 cups coarse Kosher salt

1/2 cup white flour

The leaves stripped off of 2 4-inch long stalks of rosemary

1/2 cup water

Optional (not really, once you've tasted this you won't want these any other way) :

Sour cream

Caviar or fresh chives chopped

Wash the potatoes and place them in a pan that accomodates the potatoes just touching and touching the sides of the pan. Mix the salt and flour together, until well mixed, then slowly add water until it forms a crumbly "dough". sprinkle in the leaves of rosemary and mix well. Spoon the salt into the spaces between the potatoes and the pan and cover tops with salt mixture. Pat down until firm. Place in the oven at 350 degrees and bake for 45 minutes. Remove from oven and invert pan onto plate. Break the potatoes out of the salt crust and serve warm with sour cream and either chives or caviar.

This is a great dish to have for company, it is so dramatic to bring to the table. It looks almost like you are breaking the potatoes out of a bed of ice crystals. Try it... you and your guests will be impressed!