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Recipe Instructions:

16 to 20 small Cranberry Red potatoes
4 cups rock salt
1 drop Crème fraîche
1 dash Chopped chives
1 pinch Freshly ground black pepper

Preheat the oven to 375° F.
Wash and dry the Cranberry Red potatoes well.
Spread out the potatoes, leaving a half inch of space between them.
Pour over enough rock salt to barely cover them -- you should be able to see the potatoes.
Roast until tender, about 40 minutes.
Remove from the salt or keep warm on top of salt until needed.
When ready to serve, cut a cross into the top of each potato with a small sharp knife.
Squeeze the potatoes to create and opening and fill with a small dollop of crème fraîche, a pinch of chopped chives, and a grind of freshly ground black pepper.
Serve immediately.