Barton Seaver is Director of the Healthy and Sustainable Food Program at Harvard’s School of Public Health, and a damn good cookbook author. His new book, Where There’s Smoke, is on our list of spring must-reads. Use those fire pit embers to roast potatoes for a side dish you’ll make all season long.

The salt potato is a wonder to behold. Those who think that they have experienced the true essence of earthy starchiness that is the potato but have not tried this method are in for a surprise. The secret is to not be afraid of the salt. A true salt potato is boiled in water salted in a ratio of 1 pound salt for every 4 pounds of potatoes. Yes, that is a lot of salt. It’s so much salt that it crystallizes on the skins of the cooked potatoes, making them look like something dug up on a paleontological excavation. But, boy, do they taste great.

In this recipe the salt content is reduced and the potatoes are then further subjected to the withering heat and smoke of an aromatic fire. The result? An addictive melding of salty, crunchy, fluffy, flaky goodness.