Salt Roasted Potatoes Recipes

SALT AND VINEGAR ROASTED POTATOES

Steps:

• Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
• Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
• Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.

SALT-ROASTED POTATOES

Steps:

• Rinse and scrub the potatoes and then pat them dry. Place the salt in a large bowl and place a piece of parchment paper or aluminum foil on your work surface.
• Combine the fennel, coriander, star anise, and cardamom seeds in a large skillet or pan and set it over medium heat. Let it warm, occasionally tilting the pan to toss or swirl or scuttle the spices around so they toast evenly, until the spices are fragrant, 2 to 3 minutes. Tip the spices onto the parchment paper or foil and let cool.
• Grab the edges of the paper or foil and tilt half the cooled spices into a spice grinder. Coarsely grind them and pour them into the bowl of salt. Repeat with the remaining spices.
• Finely grate the zest from the orange, grapefruit, and lemon, preferably using a microplane. You should have about 1 generous tablespoon total of zest. Use your fingertips to mix it into the salt mixture.
• Preheat the oven to 400°F (204°C).
• Beat the egg whites until they're just beginning to hold their shape, then fold them into the salt mixture.
• Line a 9-inch square baking dish with parchment paper or aluminum foil. Pour enough of the salt mixture into the dish to create a 1-inch-thick bed. Arrange the potatoes on the salt in a single layer. Cover with the remaining salt mixture. The potatoes should be completely encased with salt and spice.
• Roast until the potatoes are tender, about 30 minutes for 1-inch potatoes or 35 minutes for 2-inch potatoes. Remove from the oven and let rest for 10 minutes.
• For potatoes served whole, dump them in a bowl, toss with rosemary leaves, if desired, and drizzle with olive oil.For thin, chip-like potatoes, place the potatoes between pieces of parchment paper lightly brushed with oil and press a meat pounder or a heavy skillet against them to flatten. Heat a generous film of oil in a nonstick skillet over medium-high heat and sauté the potatoes on both sides to brown, about 2 1/2 minutes per side. Drain on the paper towels. Add some rosemary leaves to the oil and fry and crisp them for about 30 seconds. Arrange the potatoes on a plate and sprinkle with crunchy sea salt and rosemary. (The potatoes can be stored in olive oil in the fridge for up to 3 days.)

SYRACUSE SALT POTATOES

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.

AMAZING OVEN ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse and dry potatoes with a paper towel and transfer to a large bowl. Add olive oil, seasoned salt, salt, and black pepper; mix well. Spread potatoes on a baking sheet.
• Bake in preheated oven for 30 minutes, turning potatoes occasionally. Continue baking until potatoes are tender and golden brown, about 30 minutes more.

SALT-ROASTED POTATOES

Steps:

• Preheat oven to 425°F. Spread kosher salt in a 13x9" baking dish. Scrub potatoes, pat dry, and poke a few holes into each; arrange over salt. Roast until flesh is very tender and skins are crisp, 30-40 minutes.
• Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium-low heat, swirling pan occasionally, until garlic is golden, about 3 minutes. Transfer to a large bowl and add potatoes; toss to coat. Serve potatoes generously sprinkled with sea salt.

SALT POTATOES

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 ROASTED POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Wash and thoroughly dry the potatoes. Place in a baking pan just large enough to hold the potatoes in a single layer. Pour 1 1/2 cups salt over the potatoes and bake until the potatoes are tender in the middle, about 1 hour 15 minutes (depending on size of potatoes). Serve either in the salt for pretty presentation, or removed from salt and in a serving dish. Serve with butter.

SALT ROASTED POTATOES

Steps:

• Preheat oven to 425°F.
• Stir together oil and salt in a small shallow baking dish or pie plate. Add potatoes and rub with oil mixture to coat.
• Roast potatoes in middle of oven until tender when pierced with a sharp paring knife, 30 to 35 minutes.

SALT ROASTED POTATOES

Steps:

• Preheat oven to 425°.
• Stir together oil and salt in a small shallow baking dish.
• Add potatoes and rub with oil mixture to coat.
• Bake in middle of oven until tender when pierced with a sharp paring knife, about 30 to 35 minutes.