Method

• Preheat your oven to 200C Scrub the baby potatoes
• If you like, you can cut some of them in half, so that you have roughly even-sized pieces
• Dry the potatoes well
• Scatter your ovenproof dish with a thin layer of salt
• Lay the potatoes on the salt layer, cut side down for any that have been cut in half, and allowing a bit of room between each spud
• Switch to a larger dish if your potatoes are squashed up against each other
• Cover the potatoes with enough salt to cover them completely and bake for around 45 minutes to an hour or until the flesh is soft throughout
• To test, just poke a small knife through the salt crust and into one of the spuds, it should slip through easily
• Dig the little potatoes out from their salt bed, dust off any excess salt and enjoy