1/3 cup The Genmaicha tea
1 pound The Pink Mountain Salt (about 4 cups)
1 1/2 to 2 pounds small red or fingerling potatoes
Preheat the oven to 400°F and brew a cup of The Genmaicha
Place the salt and 1/3 cup of tea in a large mixing bowl. Add water one tablespoon at a time until a consistency like wet sand is achieved. Place one-third of the mixture onto a large parchment-lined baking sheet. Add the potatoes and cover them with the remaining salt mixture. Make sure to cover the potatoes entirely, because you want them to steam inside.
Roast for 45 minutes to 1 hour, or until a knife can easily pierce through the potatoes. Remove from the oven and allow to rest for 10 minutes. Crack open the salt crust, remove the potatoes, discard the salt and tea crust.
Serve atop a bed of massaged or sautéed greens.