On 17/04/2016 8:06 PM, cshenk wrote:
> graham wrote in rec.food.cooking:
>
>> Seeing threads on both reminded me of a way of roasting potatoes. Cut
>> a slot in 2" - 2.5" potatoes and insert a bay leaf by gently
>> squeezing the tater to open it slightly. Toss with olive oil and
>> sprinkle with a little Maldon salt and then roast them. Obiously,
>> you and your guests don't eat the leaf.
>
> Would Maldon salt be the same OZ sea salt Peter sent me? I have a
> little left.
>
>
>
I don't know. Maldon consists of large flakes of NaCl. You could
therefore use any for the flavour, but not the look.