Salt Roasted Potatoes

Salt Roasted Potatoes

Ready for an easy, but delicious way to cook potatoes?  Buy yourself a box of kosher salt, pour it into a oven safe dish, place little potatoes (fingerling potatoes work perfectly) on top of the salt and then bake in a 350 degree oven (Fahrenheit) until done.  The potatoes will come out perfectly seasoned and will have a extraordinarily smooth consistency inside, just perfect!  You can even take the oven-safe dish to the table to serve, all those little potatoes resting on top of the salt is quite the presentation!

By the way, you can also reuse the salt, just save it in a re-sealable plastic bag for the next time you want to roast potatoes.

Salt Roasted Potatoes
Prep time
Cook time
Total time
An easy recipe that makes for a roasted potato with a unique flavor.
Created By:
You Will Need
  • kosher salt, enough to create a 1/2- inch layer on the bottom of a oven-safe dish
  • Small potatoes, fingerling potatoes work very well
  1. Preheat oven to 350 degrees F.
  2. Pour salt into an oven-safe dish, then arrange the potatoes on top.
  3. Roast in the oven in the middle rack until the potatoes are tender when pierced with a fork (not a knife), about 30 – 45 minutes.
  4. Cooking time will vary depending on the size of the potatoes.
Notes and Tips
This is more of a process than a recipe, cooking time will vary depending on how large your potatoes are.

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10 comments… Leave a Comment
  • Wendi @ Bon Appetit Hon September 21, 2010, 10:27 am

    Since I had salt leftover from the failed shrimp experiment, and I had some potatoes, I gave this a shot. My first go round I used red potatoes, and it was ok. I had to add more time because reds tend to be bigger. Second time I used wee bitty baby fingerlings from Trader Joe’s. I liked them much more, mostly because of the texture. Light and fluffy inside with a thin, dry outside.

    • inspiredtaste September 21, 2010, 1:50 pm

      we used those Trader Joe’s potatoes too, they are adorable. It was difficult for us to specify a cooking time for this recipe, it really does depend on the size of potatoes.

      The texture is lovely though, very fluffy, nothing like when you cook potatoes in water.

  • Maria September 20, 2010, 11:19 pm

    Great side dish to any meal!

  • Siew Hwee September 17, 2010, 4:24 am


    Can we use bigger potatoes but cut into smaller pieces? Does it work too?


    • inspiredtaste September 20, 2010, 10:53 am

      We haven’t actually tried using cut potatoes but they might dry up if the potatoes don’t have the skin all around the outside. We might have to test that out given that we already have the salt and potatoes are cheap.

  • Kitchen Roadie September 16, 2010, 2:33 pm

    This is a very cool idea! I will have to give it a try. Thanks for sharing!

  • Wendi @ Bon Appetit Hon September 15, 2010, 2:47 pm

    I can attest to the fact that shrimp easily overcook in a four pound block of salt. They sure looked pretty though.

    I expect to have much better results with ‘taters. So yes, I’m going to try them. I just so happen to also have some small red potatoes that need to be used.

  • Wendi @ Bon Appetit Hon September 15, 2010, 12:49 pm

    Ok, for real I needed you guys in my kitchen last night when I ruined 2 pounds of shrimp trying to salt roast them. Utter, complete, and expensive fail.

    But these ‘taters look lovely. And I do have 2 freaking pounds of salt left that I need a use for. Problem solved, thanks guys.

    • inspiredtaste September 15, 2010, 12:53 pm

      Oh No! I actually asked my chef (at school) about salt roasting shrimp, she said it can definitely be done, but is very easy to overcook the shrimp. We are so sorry to hear about your experience and loss of shrimp, so sad! Let us know if you try the potatoes 🙂


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