Paul Gayler - Executive Chef, The Lanesborough

Maldon Smoked Sea Salt Roasted Potatoes

with rosemary butter

Ingredients

450g new salad potatoes
Juliette for example
750g – 1kg smoked Maldon sea salt (depending on the size of the dish) 600ml water
100g unsalted butter
2 tbsp freshly chopped rosemary
1 tsp grated lemon zest 1 shallot, finely chopped

Serves 4

I love the delicacy of flavour in Maldon smoked sea salt. Here I use it to roast some baby new potatoes – a real treat – to serve with any roast or grilled meat.

Preheat the oven to 200°C/400°F/gas 6. Place half the smoked Maldon salt in a dish large enough to take the potatoes lying flat on the base. Cover the salt with the potatoes, and then cover the potatoes with the remaining salt, packing it down around them. Drizzle the water liberally over the salt, then place in the preheated oven and cook for 40–50 minutes. After this time, remove the dish and leave it to sit for 10 minutes.

Meanwhile mix the butter in a bowl with the remaining ingredients. Remove the potatoes and rub off the salt crust thoroughly using a cloth. Cut them in half, place in a serving dish, top with the butter mixture and serve immediately.