Fanned potatoes, crisp at every edge, catch a last pinch of beautifully colored crystals: Place des Épices’ wine salt, a handcrafted Île de Ré salt infused with Cabernet Sauvignon and spices, adds a subtly fruity, winey depth.
Serves 4 · 1 h
- Cut 8 medium potatoes crosswise into thin slices, stopping 1/4 inch (5 mm) from the bottom so they hold together.
- Place them in a baking dish, brush with 4 tbsp (60 g) melted butter mixed with 2 tbsp olive oil and tuck in a few thyme sprigs.
- Roast at 400°F (200°C) for 50 to 55 minutes, basting once or twice, until crisp outside and tender inside.
- Just before serving, crush a generous pinch of the wine salt over the potatoes to show off its color.
The star of this recipe: Wine Salt, by Place des Épices.
