Servings: 4

Baking potatoes on a bed of salt gives their flesh a drier, fluffier texture (and of course seasons them beautifully). Tossing them with some lemon and herbs after cooking really brings their flavor to life.

Ingredients

2 cups kosher salt
1-1/2 lb. fingerling potatoes, halved lengthwise
2 tsp. fresh lemon juice
2 tsp. finely chopped fresh flat-leaf parsley
1/4 tsp. freshly ground black pepper

Calories (kcal) : 90
Fat Calories (kcal): 0
Fat (g): 0
Saturated Fat (g): 0
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 0
Cholesterol (mg): 0
Sodium (mg): 150
Carbohydrates (g): 20
Fiber (g): 2
Sugar (g): 1
Protein (g): 2

Preparation

Heat the oven to 425°F.
Spread the salt on a large rimmed baking sheet. Put the potatoes cut side down on the salt and pierce their skins with a fork in a couple of spots.
Bake for 20 minutes, then flip the potatoes and continue to bake until golden brown, another 20 to 25 minutes.
Transfer the potatoes, brushing off any excess salt, to a large bowl. Toss with the lemon juice, parsley, and black pepper.

(2 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Reviews

Rate or Review

Reviews (2 reviews)

DLPF | 05/20/2017
We all thought this was extremely weird, and perhaps a typo about the 2 cups salt. The salt stuck to the potatoes and we had to stand around scraping off salt crusts. They tasted fine, but way too much trouble for the result.
momsstuffing | 05/20/2017
Wow! seemed so simple but alas were way to salty (brushed off all salt before serving)...even for me. And I add salt to everything.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Salt-Baked Fingerling Potatoes
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups kosher salt; 1-1/2 lb. fingerling potatoes, halved lengthwise; 2 tsp. fresh lemon juice; 2 tsp. finely chopped fresh flat-leaf parsley; 1/4 tsp. freshly ground black pepper