Prep 15 min Total 1 hr

4 cup(s) kosher salt
2 pound(s) small new potatoes
2 tablespoon(s) coriander seeds
1 tablespoon(s) fennel seeds
2 tablespoon(s) olive oil
Chopped chives, for garnish
Grainy mustard, for serving

4 cup (s) kosher salt 2 pound(s) small new potatoes 2 tablespoon(s) coriander seeds 1 tablespoon(s) fennel seeds 2 tablespoon(s) olive oil

1. Preheat oven to 400 degrees F. Meanwhile, in an 8- by 12-inch roasting pan, spread 2 cups kosher salt in a single layer. Arrange new potatoes atop salt in a single layer.

2. Sprinkle with coriander seeds and fennel seeds; cover with another 2 cups kosher salt. Bake until tender, about 40 minutes.

3. Remove potatoes from pan with tongs, and brush away excess salt. Transfer to a serving bowl, drizzle with olive oil, and garnish with chopped chives. Serve with grainy mustard on the side.