Salt crusted potatoes might not be the first side dish you think of when you’re planning dinner, but after you make them the first time they definitely will be.
The flavor combination of potato and salt is quite perfect. You get that bite from the salt mixed with the sweet of the potato. We enjoy it on potato chips and french fries, why not whole potatoes? These salt crusted potatoes come together in minutes and combine those two flavors perfectly.
I realize the recipe for these salt crusted potatoes is going to sound a little strange. But trust the recipe. It’s the only way you get that salt crusted goodness on the potatoes.
We really enjoy these potatoes as a side dish to roasted chicken. There’s something about the combination of the chicken juices that pairs really well with the potatoes. But I’ve also used them as a side dish to pot roast and cut up and tossed into a steak salad.
You could also serve these salt crusted potatoes as a party snack along with a bowl of melted garlic butter or a chimichurri sauce. I like to serve these potatoes on a dark plate (it really shows off the salt crystals.) If you find them to be too salty, you can always wipe off some of the excess salt with a towel, but I’m guessing you’ll find these potatoes to be just right.
- 1½ pounds fingerling potatoes (you could also use small pee wee potatoes)
- 1½ tablespoons kosher salt
- Add salt and potatoes to a large pot and Pour 2½ cups of water over potatoes. They should just be barely covered by the water.
- Turn heat to high and bring water to a boil.
- Continue boiling potatoes until all of the water has evaporated (about 20 minutes)
- Remove pan from heat and toss potatoes onto a plate.
- Serve warm or cold.
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