Here's a salt lovers recipe for you...it calls for baking in the oven. I used the grill. Just took longer. It was amazing. Potatoes seemed like they were "infused" with the rosemary and salt flavoring.
2 1/2 cups plus 1/8 teaspoon salt
4 russet potatoes, scrubbed and dried
2 sprigs plus 1/4 teaspoon minced fresh rosemary
1 whole head garlic, outer papery skin removed and top quarter of head cut off and discarded
4 teaspoons olive oil
4 tablespoons unsalted butter, softened
Put 2 cups of salt evenly in the bottom of a foil pan. Spread potatoes, garlic bulbs and Rosemary sprigs over salt surface leaving space between potatoes. Then seal with a foil top. Roast for 1-1/2 hrs at 500 deg - you may need to leave on the grill longer if your grill doesn't get that hot. You basically want the potatoes mostly done and the garlic soft. Brush potatoes with EVO, sprinkle with salt and return to pan uncovered for another 15-20 to crisp skin.
Meanwhile squeeze roasted garlic into butter, with minced Rosemary and blend thoroughly. Remove potatoes when done and serve with prepared butter.