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Roasted Salt Crusted Petite Potatoes
About the Recipe: The outer skin of the potatoes has a lightly salted taste, and the inside will be flavored with coriander, mustard, and rosemary. The potatoes under the salt are very tender and moist. This dish can be served at an informal or outdoor party. We placed them partly open around the outside of a prepared green and tomato salad.
Salt in Pan – Preparation Step for Inserting Potatoes
Recipe Inspired by: The Beekman 1802 Heirloom Vegetable Cookbook
by Brent Ridge and Josh Kilmer – Purcell and Sandy Gluck. 2014.
Pan Cooling with Potatoes Inside Before Removing Salt Covering
Cook’s Note: If you use a larger pan or dish, you might not have enough salt to cover the potatoes. If this happens, prepare an additional half of salt recipe. If there is too much salt on your baked potatoes, brush some of it off.
Potatoes Being Removed from Salt Covering
To Serve: Crack the salt coating and lift the potatoes out. Serve whole or cut a small X in the potato to expose the golden potato inside.
Serves: 4
Potatoes Completely Removed from Salt Ready for Serving Dish
pdf for Copy of Recipe – Roasted Salt Crusted Petite Potatoes
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