Slow-Roasted Potatoes with Mascarpone and Chives
6 cups coarse sea salt
1 pounds small-medium, yellow, waxy potatoes, such as German Butterball, Yukon Gold or Carola
½ cup mascarpone
1 small bunch chives, chopped
Preheat oven to 400 degrees.
Spread half the salt in a medium baking dish. Place potatoes on top of salt, then bury completely with remaining salt. Bake potatoes until tender, 45–60 minutes. Remove potatoes from salt, brushing off any excess, and transfer to a serving dish. Let cool slightly.
Gently split potatoes and spoon mascarpone into centers. Sprinkle with chives. Serve with more mascarpone on the side.