The “French fry” was allegedly served in the United States for the first time by Thomas Jefferson at a presidential dinner, but if we had been allowed to choose the potato for that meal, we would have offered this Beekman 1802 dish instead. The rosemary, coriander, and mustard seeds impart a little flavor without taking over, and a salt crust keeps the potatoes underneath moist and very tender. Serve as is or, if you like, add a little butter.
- 2 tablespoons olive oil
- 10 whole fresh rosemary sprigs
- 1 tablespoon grated lemon zest
- 1 tablespoon plus 1 teaspoon coriander seeds
- 2 teaspoons yellow mustard seeds
- 1 1⁄4 pounds small new potatoes, scrubbed
- 21⁄2 cups coarse (kosher) salt
- 2 large egg whites
- 1 tablespoon fresh lemon juice
- Cook Time: 1hr 15m
Preheat the oven to 400ºF.
Coat a 9-inch pie plate with the oil. Scatter the rosemary, lemon zest, coriander, and mustard seeds in the bottom of the pan. Top with the potatoes.
In a medium bowl, stir together the salt, egg white, and lemon juice and scrape the mixture over the potatoes, patting to cover the potatoes (no need to come to the edges of the pan). Bake for 1 hour 15 minutes, or until the potatoes are tender.
To serve, crack the salt coating and lift the potatoes out.
This recipe can be found in our Beekman 1802 Heirloom Vegetable Cookbook.