This irresistible dish is a joy for everyone at the table.

New potatoes are cooked buried in a pile of damp salt, which seals them in completely. This intensifies the potato flavor and once cooked the texture is creamy and buttery, like nothing you’ve ever tasted before.

This is a very old cooking method that has been used for centuries, also common for cooking fish and meat. Potatoes however are the perfect dish to start off with if you are new to cooking in salt. It’s spectacular yet surprisingly easy.
Bring the whole dish of salt covered potatoes to the table so everyone can dig out their own potato treasures.

I like to serve them with some Aïoli and butter. This is a true feast for everyone!

Prep time : 10 min
Cooking time : 50 min
Serves : 6
Square / round pan / tin

INGREDIENTS:

• 3 lbs. new potatoes with skin on
• 2 lbs. coarse salt
• Rosemary, about one tablespoon dried or a few twigs fresh
• A few bay leafs
• 1 tbsp. coarse black pepper, cracked or ground coarse
• 6 Garlic cloves, some sliced, some small ones left whole with skin on

METHOD:

Preheat oven to 180C /350F

Spread half the salt on the base of a large baking dish.

Nestle the new potatoes on top and sprinkle with the rosemary, bay leafs, pepper, and garlic then cover completely with the remaining salt.

Using a clean plant spray bottle, spray water on the crust gently without soaking, just a few times is enough.

Place on a rack in the middle of the oven and bake for 50 minutes.

Remove from oven and serve in the baking dish, so everyone at the table can scoop out their potatoes, dust off the salt and enjoy with a little butter or aioli.

If you make these potatoes baked in salt crust, be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog