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Salt-Baked Fingerling Potatoes

Scott Phillips

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.


  • 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

Nutritional Information

  • 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


  • 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.


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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.

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