I was wondering about a detail of a recipe I recently read in a magazine.
The recipe is for Gnocchi, so basically it's about making a potato mash dough.
Instead of just boiling the potatoes, the recipe was roughly like:
Put the whole, unpeeled potatoes into a large casserole, cover them wholly with ample stone salt, and slowly bake them for 2 hours. (... then peel cooked potatoes and put them through a ricer ... ...)
What gives? I'd just put them into a steamer and cook them, what's the point of putting them into the oven for 2 hrs covered with salt?
(Note: It was a recipe from a posh restaurant, so it may well be more complicated than necessary :-)