Baking potatoes on a bed of salt gives their flesh a drier, fluffier texture (and of course seasons them beautifully). Tossing them with some lemon and herbs after cooking really brings their flavor to life.
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We all thought this was extremely weird, and perhaps a typo about the 2 cups salt. The salt stuck to the potatoes and we had to stand around scraping off salt crusts. They tasted fine, but way too much trouble for the result.
Wow! seemed so simple but alas were way to salty (brushed off all salt before serving)...even for me. And I add salt to everything.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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