Easy Salt Roasted Potatoes Recipe

How to salt roast potatoes so that they are perfectly seasoned and tender. Jump to the Easy Salt Roasted Potatoes Recipe or read on to see our tips for making them.

Easy Salt Roasted Potatoes Recipe

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This is one of my favorite ways to cook little potatoes. Start with a bunch of salt and pour it into a baking dish then place potatoes on top. After baking, the potatoes taste perfectly seasoned and have a extraordinarily smooth consistency inside.

How to Salt Roast Potatoes

Make these for a simple side dish or serve as finger food next to your favorite dip. And if you were wondering, you can reuse the salt, just save it in a re-sealable plastic bag for the next time you want to roast potatoes.

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Recipe updated, originally posted September 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy Salt Roasted Potatoes Recipe

  • PREP
  • COOK

Salt roasting potatoes is simple and makes potatoes that are well seasoned and that have a creamy texture inside. They are perfect as a side dish, but we love to serve them as finger food next to a dip.

Makes 4 servings

You Will Need

1 pound small waxy potatoes or fingerling potatoes

Coarse salt, such as Kosher


    1Heat the oven to 350 degrees F.

    2Scrub, rinse and pat dry the potatoes. Fill a 2-quart baking dish with enough salt to create a 1/2-inch layer on the bottom of the dish. Place the potatoes, in one layer, on top of the salt. Bake until the potatoes are tender and you can easily pierce them with a fork, 30 to 45 minutes depending on size of the potatoes.

Adam and Joanne's Tips

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

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:  Adam and Joanne Gallagher
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9 comments… Leave a Review
  • 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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