Salt Crusted Potatoes
Method #1, Heavy Salt Crust
2.5lbs New Potatoes
1/4C Sea salt
Several sprigs of fresh Rosemary and/or Thyme
In a large, deep skillet place potatoes in a single layer and just barely cover with water.
Add the salt and herbs, bring to a fast boil and continue till all the water is completely evaporated.
This method will leave the potatoes covered in a fairly heavy crust of salt.
Remember to tell your diners that it is okay to rub the salt off to their liking.
Method #2, Light Salt Crust
2.5lbs New Potatoes
1/4C Sea salt
Several sprigs of fresh Rosemary and/or Thyme
In a large, deep skillet or stockpot place potatoes in a single layer and just barely cover with water.
Add the salt and herbs, bring to a fast boil for 15-20 minutes, or until the potatoes are tender.
Drain potatoes in a large colander, do NOT rinse, allow to dry.
This method will leave a very light film of salt.
Served with butter and crushed red pepper.
These also make incredible fried taters.
Just cut in half and fry in butter till nicely browned.
Method #1, Heavy Salt Crust
2.5lbs New Potatoes
1/4C Sea salt
Several sprigs of fresh Rosemary and/or Thyme
In a large, deep skillet place potatoes in a single layer and just barely cover with water.
Add the salt and herbs, bring to a fast boil and continue till all the water is completely evaporated.
This method will leave the potatoes covered in a fairly heavy crust of salt.
Remember to tell your diners that it is okay to rub the salt off to their liking.



Method #2, Light Salt Crust
2.5lbs New Potatoes
1/4C Sea salt
Several sprigs of fresh Rosemary and/or Thyme
In a large, deep skillet or stockpot place potatoes in a single layer and just barely cover with water.
Add the salt and herbs, bring to a fast boil for 15-20 minutes, or until the potatoes are tender.
Drain potatoes in a large colander, do NOT rinse, allow to dry.
This method will leave a very light film of salt.

Served with butter and crushed red pepper.

These also make incredible fried taters.
Just cut in half and fry in butter till nicely browned.

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