Salt-Roasted Potatoes with Rosemary Butter

Spread about a ½-inch deep layer of salt on the bottom of an 8 x 12-inch heavy casserole or baking dish. Nestle the potatoes in the salt, then pour the remaining salt evenly all around the potatoes (a portion of their tops will be uncovered).

Bake for one hour. If a skewer easily pierces through the potatoes, they're done. If not, continue baking up to an  additional 30 minutes, depending on the size of your potatoes.

In a small bowl, mash the butter with the rosemary.

Make a slit down the center of each potato and smoosh the tops to open. Divide the butter over the potato flesh. Sprinkle with salt and serve.