Salt Crusted Potatoes Recipes

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SALT-CRUSTED FINGERLING POTATOES



Salt-Crusted Fingerling Potatoes image

This is a delicious appetizer that can be cooked in a few minutes, adapted from a dish served by José Andrés at The Bazaar, his restaurant in Los Angeles. Over several visits, I enjoyed his extravagant treats, like the sticks of foie gras wrapped in cotton candy and the crispy cones filled with cauliflower cream and American caviar, but the dish I kept thinking about was "Salty Wrinkled Potatoes." He flies in potatoes from Cape Verde. I pick up fingerling potatoes from our local farmers' market and can't tell the difference. Select the smallest fingerlings you can find.

Provided by David Latt

Categories     quick, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 pound fingerling potatoes, washed
3 cups water
1/2 cup Kosher salt
2 garlic cloves, skins on
1 cup Italian parsley, washed, leaves only
1 cup cilantro, washed, leaves only
1/2 cup olive oil
1/4 teaspoon black pepper

Steps:

  • Put the potatoes, water, and Kosher salt into a pot and simmer uncovered for 10 minutes. With a wooden skewer, test to see if they are tender. Pour off most of the water, reserving as much salt as possible.
  • Lower the heat and keep a watchful eye on the potatoes. The goal is to let the water evaporate so the potatoes are coated in salt. Be careful not to burn the salt or the potatoes. Cook another 3 to 4 minutes, then remove the potatoes and let cool.
  • Use a kitchen towel to wipe the excess salt off each potato, leaving only a light dusting of salt on each. Clean the potatoes one by one so the skins don't break.
  • To make the dipping sauce, start by putting the garlic cloves on a skewer. Char them on an open flame. Brush off the blackened skins and roughly chop. Place the parsley and cilantro leaves, the roasted garlic, black pepper, and olive oil into a mini-blender and puree to a smooth consistency.
  • Pour the sauce into a small bowl. Serve the potatoes and sauce at room temperature.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 23 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 788 milligrams, Sugar 1 gram

SALT POTATOES



Salt Potatoes image

Provided by Food Network Kitchen

Time 50m

Yield 8 servings

Number Of Ingredients 3

4 pounds small potatoes, such as baby Yukon gold
2 1/4 cups kosher salt
1 stick unsalted butter

Steps:

  • Put the potatoes, 8 cups water and the salt in a large pot. Cover and bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 30 minutes.
  • Drain the potatoes in a colander and shake to remove excess water. Let the skins dry in the colander so that some of the salt crystallizes.
  • Meanwhile, put the butter in a microwave-safe bowl and microwave until melted. Serve the potatoes hot with the butter for dipping.

SALT-CRUSTED POTATOES



Salt-Crusted Potatoes image

Provided by Tyler Florence

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 6

2 cups kosher salt
Several turns coarsely ground black pepper
4 fresh rosemary sprigs, ripped in pieces
4 fresh thyme sprigs, ripped in pieces
1/2 cup extra-virgin olive oil
12 small yellow potatoes, such as fingerling or Yukon, rinsed, scrubbed, and patted dry

Steps:

  • Combine the salt, pepper, and herbs in a large bowl. Pour the oil into a large cast iron skillet and set over medium-high flame or charcoal grill. When the oil reaches a slight smoke, add the potatoes in a single layer and fry until they get nice and crackled on all sides. Cover the potatoes completely with the salt mixture, and cook for about 1 hour until the salt forms a cooked crust and the potatoes are tender. Break open the crust to serve.

WHISKEY-GLAZED SALMON WITH SALT-CRUSTED POTATOES



Whiskey-Glazed Salmon With Salt-Crusted Potatoes image

The savory snap of baby potatoes crusted in salt is just what you want with the subtle sweetness of this fish's glaze. The fish and the potatoes cook and come together at the same time in this fast meal. To achieve silky salmon without turning on the oven, gently cook it in a shallow pool of sauce that thickens to a syrup as it simmers. The potatoes, prepared using a technique from the Canary Islands, simply boil in generously salted water, then finish cooking with a splash of the liquid. When it evaporates, the salt that remains crusts onto the spuds. Shaking the pan vigorously helps the salt coat the potatoes evenly and sheds excess crystals. Serve with a salad or, after the glaze is scraped onto the fish, throw baby spinach into the still-hot skillet and stir to just wilt.

Provided by Genevieve Ko

Categories     dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds baby gold potatoes, scrubbed
2 tablespoons coarse sea salt or kosher salt
2 tablespoons granulated sugar
6 tablespoons whiskey
2 tablespoons Worcestershire sauce
4 (5-ounce) salmon fillets
Salt and black pepper

Steps:

  • Make the potatoes: The potatoes should all be the same small size, about 1 inch in diameter, so cut any larger ones in halves or quarters. Place in a large saucepan with 4 cups water and add the salt. Bring to boil over high heat, then continue boiling until a paring knife slides through a potato easily, about 15 minutes.
  • About 5 minutes before the potatoes are tender, start the salmon: Combine the sugar, whiskey and Worcestershire sauce in a large skillet, and bring to a boil over medium-high heat, stirring to dissolve the sugar. Season the salmon with salt and pepper, then add to the skillet skin side down (or the flat side if the fillets are skinless). Reduce the heat to medium-low and simmer until the salmon becomes opaque about halfway up the sides, about 5 minutes.
  • Meanwhile, carefully tip the saucepan into the sink to pour out all but about 1/4 cup cooking water, keeping the potatoes in the pan. Return the saucepan to the stove with the potatoes and a thin layer of cooking water at the bottom, and set over high heat. Cook, shaking the pan often, until the liquid evaporates and the potatoes are crusted in a fine film of salt, about 5 minutes. The pan should be extremely dry and coated in salt and the potatoes will sound crackly when shaken.
  • Flip the salmon and continue cooking until just opaque from top to bottom and a paring knife slides through with almost no resistance, about 5 minutes longer. If you started with a 1-inch-thick fillet, this will be medium-rare. The timing will vary depending on the thickness of your fish and your preferred doneness. If you'd like, use tongs to peel off and discard the skin if there is any. The glaze should have thickened and be syrupy.
  • Divide the potatoes and salmon among serving plates and drizzle any glaze from the pan over the fish.

SALT CRUSTED BABY POTATOES



Salt Crusted Baby Potatoes image

You do not eat the salt in this recipe. It is the "vessel" used to cover them and create a tasty browned skin and a creamy interior. The garlic cloves are wonderful smashed onto the potatoes before popping them in you mouth. If you are using a larger casserole dish increase the egg whites by one for each additional cup of salt needed to cover potatoes. This is a really great technique that works well with onions too with a little adjustment to cooking time. These are from the internet.

Provided by riffraff

Categories     Lunch/Snacks

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 4

6 -10 small red potatoes
3 cups kosher salt
6 whole plump garlic cloves (peeled)
3 egg whites

Steps:

  • Preheat the oven to 400.
  • Wash the potatoes well.
  • Pat them completely dry with a clean towel or your potatoes with steam and not bake up properly.
  • Cut a few of them in half (if you like or if they are larger) and place cut side down in an oven-proof baking dish or casserole. Where the potatoes touch the dish they will get nice and brown and crusty.
  • One layer of potatoes works best.
  • Place the garlic cloves throughout.
  • Get your salt mixture ready by mixing the egg whites with the three cups of salt (read intro if you are using a larger dish -it will help you scale).
  • The salt mixture should be nice and moist. Now pour the salt right over the potatoes and pack it in a bit, and smooth over the top.
  • The potatoes should be just covered.
  • Place the potatoes in the hot oven and remove in an hour.
  • Allow them rest for a few minutes or until you are ready to serve.
  • Break through and crack open the crust at the table with a metal spoon or spatula.
  • Dust off the potatoes, open them up with a squeeze, and smear with a bit of the garlic.
  • Pop them into your mouth one at a time.

Nutrition Facts : Calories 203.2, Fat 0.4, SaturatedFat 0.1, Sodium 84937.2, Carbohydrate 42.2, Fiber 4.4, Sugar 2.8, Protein 7.8

RED LOBSTER SALT CRUSTED BAKED POTATOES



Red Lobster Salt Crusted Baked Potatoes image

This has long been a specialty of mine. These potatoes are versatile. They can be wrapped in foil or left exposed. They can be baked using convection or a regular oven. You might even try the microwave. I added those directions at the end. These potatoes will come out very tender, full of flavor and oh so yummy. You might choose to eat them with nothing but butter on top, as my husband does. These potatoes are even hearty enough to replace meat as your main dish at supper. They will also be pretty enough to serve to company. I have had so many comments that these are identical to the Red Lobster potatoes that I had to try the ones at RL. I agree they are similar, but mine seem more flavorful. I think I put on more salt and end up with a drier, crisper skin.

Provided by Burned Toast

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

4 russet potatoes
1/4 cup olive oil
1 tablespoon sea salt
cheddar cheese (optional)
sour cream (optional)
black pepper (optional)
unsalted butter (optional)
margarine (optional)
fresh chives, minced (optional)
bacon bits (optional) or chopped bacon (optional)

Steps:

  • Scrub the potatoes well, rinse and allow to drip dry. Leave them whole and do not peel the skin.
  • Preheat oven to (convection) 325 degrees or (regular) 350 degrees.
  • Pour oil onto one small plate and salt onto another.
  • Place an ungreased cookie sheet next to the plates.
  • One by one, roll the potatoes in the olive oil. Allow excess to drip onto plate.
  • Roll potato lightly in sea salt. You can rub the salt over the potato to spread it evenly. Do not oversalt (ie cover the whole potato). If you run out of salt, simply add more to the plate.
  • Lay the potatoes on the cookie sheet. Drizzle any remaining olive oil over the potatoes. Use a fork to poke holes across the top of each potato to allow heat to vent.
  • Place the cookie sheet on the middle rack of your oven. Allow to bake for 1 hour. Test with a fork. When potatoes are tender and the fork easily slides in, take them out and serve.
  • Other baking option: You can try wrapping each potato tightly in foil instead of using a baking sheet. Just be very careful about steam burns when unwrapping the foil after baking.
  • Microwave option: Wrap each potato tightly in a paper towel and place on a microwave-safe plate. Set the microwave to full power for 12 minutes. Check for doneness and continue at 2 minute intervals until tender. Note: I have not tried this method, but this is how long my microwave takes for 4 potatoes on its 'Potato' auto-setting.

Nutrition Facts : Calories 283.4, Fat 13.7, SaturatedFat 1.9, Sodium 1757.2, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3

SYRACUSE SALT POTATOES



Syracuse Salt Potatoes image

Salt potatoes are a regional specialty of Syracuse, New York, a.k.a. The Salt City. Salt potatoes date to the 1800s, invented by local salt mine workers who created a simple and inexpensive lunch by boiling small potatoes in brine. The potatoes are still very popular today with the Central New York crowd, making an incredibly easy and delicious side dish.

Provided by kaspmary

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 8

Number Of Ingredients 3

4 pounds new potatoes
1 ½ cups fine salt
8 tablespoons butter, melted

Steps:

  • Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
  • While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. Serve immediately poured over potatoes.

Nutrition Facts : Calories 276.6 calories, Carbohydrate 39.7 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 7.4 g, Sodium 95.4 mg, Sugar 1.8 g

SALT-CRUSTED POTATOES



Salt-Crusted Potatoes image

Make and share this Salt-Crusted Potatoes recipe from Food.com.

Provided by dojemi

Categories     < 4 Hours

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 cups kosher salt
fresh coarse ground black pepper (3 turns)
4 fresh rosemary sprigs, ripped in pieces
4 fresh thyme sprigs, ripped in pieces
1/2 cup extra virgin olive oil
12 small yellow potatoes, rinsed, scrubbed, and patted dry (i.e. fingerling or Yukon)

Steps:

  • Combine the salt, pepper, and herbs in a large bowl.
  • Pour the oil into a large cast iron skillet and set over medium-high flame or charcoal grill.
  • When the oil reaches a slight smoke, add the potatoes in a single layer and fry until they get nice and crackled on all sides.
  • Cover the potatoes completely with the salt mixture, and cook for about 1 hour until the salt forms a cooked crust and the potatoes are tender.
  • Break open the crust to serve.

Nutrition Facts : Calories 397.1, Fat 18.3, SaturatedFat 2.6, Sodium 37745.2, Carbohydrate 53.4, Fiber 8.2, Sugar 3.9, Protein 5.7

POTATOES IN SALT CRUST



Potatoes in Salt Crust image

The salt in this dish absorbs moisture as the potatoes cook, giving them soft, velvety flesh and crackled skin. Serve them with creme fraiche or sour cream.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 7

2 cloves garlic, peeled and cut in half
Extra-virgin olive oil for baking dish, plus more for drizzling
2 tablespoons fresh rosemary leaves
3 pounds Yellow Finn, new, or fingerling potatoes (30 to 40), scrubbed
1 1/2 pounds coarse salt
1/4 cup all-purpose flour
1 cup sour cream

Steps:

  • Heat oven to 450 degrees. Rub the garlic over the bottom and sides of a 12-inch-round gratin dish or a cast-iron skillet. Brush a thin layer of olive oil over the pan. Sprinkle the rosemary over the bottom of pan, and place potatoes in a snug layer on top.
  • In a large bowl, whisk together the salt and flour. Slowly stir in 1/2 cup water until thoroughly combined. Pour the salt mixture over the potatoes in an even layer, making sure to fill in any gaps between the potatoes.
  • Roast potatoes 1 hour 15 minutes. Remove pan from oven, and let potatoes cool 5 minutes. Invert pan onto a serving platter or into a large bowl. Drizzle potatoes with olive oil, and serve with sour cream.

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