15 to 20 baby potatoes

1 cup (250 ml) fresh herbs (oregano, savory, etc..), finely chopped

About 3 cups (750 ml) coarse sea salt

Preheat the oven to 180 º C (350 º F).

In a 25-cm (10-inch) round and 5-cm (2-inch) deep skillet, spread the potatoes on the bottom in 1 layer. Scatter the herbs over the potatoes. Cover with salt, making sure to fill in between each potato. The potatoes should be covered with salt.

Bake for about 1 hour and 15 minutes. Remove the skillet from the oven. Run knife around the skillet. Place a cloth on a solid surface and hit the skillet on it to break off the salt. Let cool for 5 minutes then flip onto a serving plate.

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