Skillet Salt Roasted Potatoes

This is a unique way of cooking potatoes.
A great pan roasted side dish for steak.
Coarse, inexpensive kosher salt seasons
the potatoes and creates an even heat
as they slow roast on the stovetop.

Ingredients:
2 lb. red and/or yellow small new potatoes
2 cups kosher salt
1 to 2 Tbsp. fennel or caraway seeds
1 Tbsp. olive oil

Directions:
Scrub potatoes; set aside.
Pour salt into the bottom of a 12-inch heavy
cast-iron skillet or Dutch oven, spreading evenly.
Heat over medium heat about 5 minutes or until hot.
Sprinkle evenly with fennel seeds.
Add potatoes to hot salt in skillet,
pressing potatoes into salt slightly. Cover skillet.
Cook 35 to 40 minutes or until tender when tested with a fork.
Remove skillet from heat. Let stand, covered, for 5 minutes.
Remove potatoes from skillet with tongs
and brush excess salt from potatoes (reserve salt mixture).
Transfer potatoes to a serving platter. Drizzle with olive oil.
Cover with foil and let stand 5 minutes.
Serve with reserved salt mixture. Makes 4 to 6 servings.