Preparation

• 1

  Preheat oven to 425°F.
  

• 2

  Spray cast iron pan with non-stick cooking spray, place potatoes into cast iron pan. Set aside.
  

• 3

  In a medium bowl, mix kosher salt, ground coffee and 1 tbsp. of rosemary. Add brewed coffee and mix thoroughly. The salt mixture should get sticky like wet cement.
  

• 4

  Pour salt mixture over potatoes, making sure to completely cover the potatoes. Pat the salt down to form an even crust over potatoes. Make sure potatoes are completely covered so salt forms a hard crust when baking, allowing the potatoes to steam underneath.
  

• 5

  Place in preheated oven and bake for 45-50 minutes. To test doneness, poke a metal skewer through salt crust and into the potatoes below. If it moves into a potato without any resistance, the potatoes are done.
  

• 6

  Remove from oven and let stand for 10 minutes to cool slightly.
  

• 7

  With a wooden mallet or hammer gently crack the salt crust and remove crust, taking away as much of hard salt as possible.
  

• 8

  Remove the hot potatoes from pan brushing the excess salt away.
  

• 9

  Toss with butter and the remaining freshly chopped rosemary.
  

• 10

  Serve immediately.