Tag Archives: potatoes

Potatoes baked in Salt Crust

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


• 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


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

Bacon Pommes Duchesse

Today I’m sharing this wonderful side dish with you. Pommes Duchesse filled with tiny bits of crispy bacon and crème fraiche. I can’t even begin to tell you how good these are.
They may seem a bit daunting but I can assure you that they are easier than you may think. It’s just fancy mashed potatoes squeezed onto a baking dish really.
I love potatoes served in any way, and sure there’s nothing wrong with a good ‘ol roast potato but this year , let’s go the extra mile.
Let me take you thru the steps; first you boil the potatoes , let them steam dry completely, then add butter and crème fraîche. Mash until smooth and season generously. Cook the bacon until crispy in a separate pan. Add to the mash with an egg yolk. Gently mix until combined.
Beat the egg white until peaks form and fold thru the mash potato. The beaten egg white gives the potatoes almost a soufflé like consistency. Then they are piped onto a baking sheet and baked until golden perfection in the oven.
We are completely in love with these fancy Pommes Duchesse!
⏰ Prep time : 30 minutes
🍝 Cooking time : 20 – 25 minutes,
🍴 Serves : 6

• 3 lbs. medium/ large potatoes, peeled and quartered
• 2 tsp. salt for the boiling water
• 4 oz. bacon cubed or sliced
• 1/8 tsp garlic powder
• 1/2 tsp. onion powder
• a good grating of nutmeg
• salt to taste
• 3 tbsp soft butter
• 1/4 C. crème fraîche
• 1 egg, separated

1. Place the peeled and quartered potatoes in a large pot and fill with cold water until half way up the potatoes, add the salt.
2. Bring to a medium boil with the lid half on and cook for about 20 minutes, until fully cooked and tender when pierced with a fork.
3. Turn off the heat. Drain, and return to stove with the lid off, let them steam dry.
4. Now pre heat the oven to 200° C / 400° F
5. Meanwhile gently and over low heat cook the bacon until very crispy, this can take up to ten minutes so be patient. You want to render out all the fat. Reserve the fat, we will use that later! Remove the bacon and place it on a kitchen paper to drain.
6. Process the bacon until very fine crumb in the food processor.
7. Now add the butter to the potatoes and start mashing, then add the crème fraîche.
8. Season with the onion, garlic, nutmeg and salt and taste.
9. Add the bacon crumbs.
10. Add the egg yolk and mix through with a wooden spoon.
11. Beat the egg white until stiff and fold through carefully not to lose air.
12. Get out a pastry bag and fit with a large nozzle of choice. Fill with the potato mixture. Alternatively use a large ziplock bag and cut off the corner.
13. On a baking sheet covered with parchment paper, pipe out rosettes the size of a ping-pong ball.
14. Brush carefully with the reserved bacon fat and place in the middle of the oven.
15. Bake for 20 to 25 minutes until golden and crispy. Serve straight away.


If you make these Pomme Duchesse, 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

"Gratin Dauphinois"

Gratin Dauphinois with Gruyere.

Alt="Gratin Dauphinois"


2 lb /1 kg starchy potatoes

1 garlic clove peeled and sliced in half lengthwise

2 tablespoons butter

1/2 teaspoon salt

grating of nutmeg

Freshly ground pepper

1 C. cream

1/2 C. chicken stock

1 C.  grated Gruyere cheese


Preheat oven to 350F/180C.

Bring cream, chicken stock, nutmeg and salt to a boil in a medium saucepan. Once it reaches a boil, turn off the heat and let it steep while you make the rest of the gratin.

Rub a baking dish with the cut garlic, then spread with the  butter.

Peel the potatoes and slice them thin.

Place half of the potatoes in the dish, then scatter over cheese.

Repeat for the second layer, finishing with the cheese.

Pour over the cream.

Cover with lid or foil, and bake for 40 to 45 minutes, then remove the foil and bake for a further 10 until the top is bubbly and golden. Rest for 10 minutes before serving. Sprinkle with some chives or parsley before serving.

Alt="Gratin Dauphinois"

Alt="Gratin Dauphinois"

Another great fast side dish would be Super quick pan roast Jacket Potatoes.


Super quick pan roast Jacket Potatoes.


This is so quick and easy I almost feel embarrassed to post it. Let’s just say it’s more of a “note to self”, for future reference. I was in a big hurry to get things on the table that evening and these turned out so good that I just had to write it down. Try them, you’ll be pleasantly surprised.


1 lb. medium side new Potatoes

Himalayan Salt

2 tbsp. Olive oil


Scrub the potatoes really well and dry them with kitchen paper.

Pierce them two to three times on each side and place them on kitchen paper in the microwave.

Microwave on high for three to four minutes. Turn them over and microwave for another three minutes or so. It really depends on the size of the potatoes so you will have to test them as you go. They should still be a bit firm, but you should be able to pierce them with a wooden skewer without a problem.

As soon as you can handle the heat, cut them in half lengthwise. Season with salt all over.

Heat a frying pan, add the oil and when hot add the potatoes cut side down. Fry for about 8 to 10 minutes until they are beautifully golden and crusty.

However the best flavour is obtained when you fry them in the same pan as the meat your are cooking so the potatoes get all the juicy flavor from the meat.

Serve straight away with a burger or anything else. Maybe a Black Bean Burger ?

Note: You can even serve these on their own as a snack with a dip or Aïoli.


Deluxe Beef burger filled with Onions and Crispy Bacon, topped with Gouda