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.
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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.
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
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.
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.
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.
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.
Great side dish to any meal!
Can we use bigger potatoes but cut into smaller pieces? Does it work too?
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.
This is a very cool idea! I will have to give it a try. Thanks for sharing!
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.
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.
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 🙂