Salt-Roasted Little Potatoes are tender potatoes that are baked in salt. They are fluffy on the inside, with a nice crunchy, salty crust on the outside.
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As I write this, the feels like temperature is 111 degrees. OMG, I can’t. Well, it could be 120, and I’d still never move back up north. Blah to snow!
It just means that once Hunter gets up from his nap, we need to hit the pool, or just watch a movie in the AC.
So why am I sharing a recipe with you that makes you turn on your oven in the scorching heat of the summer?
Because I’m insane. JK! It’s because these Salt-Roasted Little Potatoes are the most amazing thing ever!
Plus, it’s not like you are cranking up the heat to roast these little potato gems. It’s a low and slow sort of thing, only at 325. So you can’t even complain that it’s too hot in your house for that now.
This recipe comes from The Nibble Cook cookbook by Ronna Welsh. A cookbook that focuses on teaching you the strategies that you will use in your kitchen to create delicious meals. It starts with the simplest things, like how to roast garlic, which then can used in pasta dishes. Also, it breaks down the different kinds of ingredients in allow you to focus on things like grains, poultry, and squashes.
A few months ago, I received this as an advance copy from the publisher. I was instantly impressed with the cookbook for it’s simplicity in recipes, the way it describes the recipes, and how . It’s just very approachable. It’s great for people learning to cook, and for others that want to refine their cooking techniques as well. There is something in there for everyone, from this 2 ingredient side dish to more complicated dishes, like the Whole roasted Fish with Wine-pickled Garlic and Bay Salt.
I never could have thought of cooking potatoes in salt, but it’s such a great way of cooking them. Encrusting them with the salt makes them so tender as they basically steam in the salt. However, the outer skin gets crisp at the same time. It makes for the perfect bite when you sink your teeth into them.
One of the coolest things is that you can reuse the salt. Let it completely cool prior to storing it. I put it in a large gallon bag wrote ‘Salt-Roasted Potatoes’ on it. Then I write the date when I use it. It’s good for about a half- dozen times. Which is good, because you’ll want to make these potatoes over and over again.
Make these Salt-Roasted Potatoes to enjoy the best most tender potatoes you’ll ever have. Let’s be real, you should just make a double batch. Yep, you’ll thank me later.
More Delicious Potato Recipes
- 2 Pounds of Yukon Gold or fingerling potatoes (no bigger than 1" in diameter)
- 6 to 8 Cups course kosher salt- enough to completely bury the potatoes
- Preheat oven to 325F
- Wash and dry the potatoes.
- Pour a 1/4" in of salt into the bottom of a roasting pan that is just large enough to arrange all the potatoes in a single larger. Then arrange the potatoes on the layer of salt. Completely cover the potatoes with the salt. Leave a very small spot exposed on 1 or 2 of the largest potatoes to make it easy to test the potatoes for doneness.
- Roast until very tender, 30-45 minutes. Test for donesss with a sharp knife.
- Remove the pan from the oven and let cool in the salt. Once the salt is cool enough to the touch, dig out the potatoes. Remove excess salt off the potatoes with your fingers.
- Serve warm or at room temperature.
Carefully remove the salt from around the potatoes. Transfer to a plastic bag or an air-tight container for storage once the salt has completely cooled. Salt can be reused several times.
Store any leftover potatoes in the refrigerator for up to a week. Warm in a 325F oven until hot and crisp again, about 10 minutes.