Potatoes Baked in Sea Salt

Recipe by Arei Weinzweig , Zingerman’s Guide to Good Eating (Houghton Mifflin, 2003)

Photography By Carole Topalian | October 24, 2017

Ingredients

  • 3 pounds coarse sea salt or kosher salt
  • 1 ½ pounds small potatoes, such as Fingerlings or Creamers small potatoes, such as Fingerlings or Creamers

Instructions

1.  Preheat oven to 400oF. Place a 1-inch layer of salt in a 9x13-inch baking dish. Place potatoes over salt in a single layer. Pour remaining salt over potatoes to cover; gently pat down.

2.  Bake for one hour or until a salt crust forms over potatoes. Gently crack crust and remove potatoes with a spoon; being careful not to break skins. Brush off excess salt and serve hot.

Yield: 4 to 6 servings as a side dish

Chef’s Note: When serving the potatoes for a crowd, bring the whole pan to the table and crack the crust for all to see.

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Ingredients

  • 3 pounds coarse sea salt or kosher salt
  • 1 ½ pounds small potatoes, such as Fingerlings or Creamers small potatoes, such as Fingerlings or Creamers
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