Ingredients
Brine
- 1 cup kosher salt
- 8 cups water
potatoes
- 4 whole sweet potatoes
- salt
- black pepper
- skhug
- 4 ounces Parmesan cheese, shaved
- honey, for garnish
Preparation
1. To prepare brine, stir salt into water until dissolved.
2. Add potatoes and let sit 2-4 hours.
3. Dry potatoes with a cloth and cook over live fire or bake at 450F until skin is crispy and potato is tender enough to break with hands, about 40-50 minutes. Let cool a bit.
4. Break each potato into three or four pieces, depending on size. Place in serving bowl and season with salt and pepper. Dollop skhug generously over top. Sprinkle with Parmesan and drizzle with honey.
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