SYRACUSE SALT POTATOES RECIPE | ALLRECIPES
Provided by: kaspmary
Categories: Potato Side Dishes
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
|4 pounds new potatoes|
|1 ½ cups fine salt|
|8 tablespoons butter, melted|
- Wash potatoes and set aside.
- Fill a large pot with water; stir in salt until fully dissolved and no salt sinks to the bottom of the pot. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot and let the salt crust develop.
- While potatoes are cooking, melt butter in a small pan over medium-high heat, or in the microwave. Drizzle over hot potatoes.
Calories 276.6 calories, CarbohydrateContent 39.7 g, CholesterolContent 30.5 mg, FatContent 11.7 g, FiberContent 5 g, ProteinContent 4.7 g, SaturatedFatContent 7.4 g, SodiumContent 95.4 mg, SugarContent 1.8 g
SALT-BAKED NEW POTATOES WITH PINK-PEPPERCORN BUTTER RECIPE …
Provided by: Gabrielle Hamilton
Total time: 45 minutes
Yield: 6 to 8 servings
|2 pounds small, yellow-fleshed waxy potatoes (it’s fine if skins are red or purple or yellow)|
|2 pounds kosher salt|
|2 tablespoons fresh rosemary needles, stripped from their branch|
|2 tablespoons pink peppercorns|
|1 tablespoon pink peppercorns|
|1 or 2 soft, velvety branches of rosemary (versus the very stiff, broom-bristle kind)|
|4 ounces salted Irish butter, tempered at room temperature until cool and waxy|
- Heat the oven to 400 degrees. Wash the potatoes.
- In a large bowl, mix the salt, rosemary needles, peppercorns and 1 cup water together with your hands, crushing the peppercorns a little between your fingers and bruising the rosemary needles to release their sticky oil, making a moist, fragrant and pink-and-green speckled sand. (You might have to add a few splashes of water if the mixture needs more moisture to feel like wet sand.)
- Transfer a little less than half this salt mixture into the bottom of a wide, shallow, heavy ovenproof skillet or casserole to make a salt bed about 1/2-inch thick.
- Nestle the potatoes into the sand, close to one another but not quite touching, if possible.
- Pack the rest of the salt mixture over the nestled potatoes, and rub and brush and smooth it with your hands until you have tightly encased the potatoes in a little salt sarcophagus. The rounded tops of the potatoes will just show as bumps under the salt cast.
- Bake the potatoes for 30 to 40 minutes, until a cake tester easily pierces the potatoes and tests warm on your chin or the back of your hand. The salt casing will dry and harden like clay — and smell delicious while baking.
- While the potatoes roast, prepare the compound butter: Grind the peppercorns in a mortar and pestle with the whole branches of rosemary to create an oily, coarse powder. Remove the bruised rosemary sprigs, shaking off any clinging pink peppercorns, and discard. (You just want to extract the oily flavor from the rosemary, not the needles themselves.) In a small bowl, mash the oily peppercorn powder with the salted butter using a fork until well blended.
- To serve, rap the salt-packed potatoes forcefully on a sturdy surface that can handle it, to crack the salt crust from the force. A few solid raps will loosen the potatoes inside. If the cast needs a little more help, use a regular dinner knife like a spade to just pop open the salt crust along its fault lines. The potatoes are easily plucked from the dry salt. Set out with the compound butter in a small bowl on the side.
BABY POTATOES IN SEA SALT WITH HERB SALSA RECIPE | BBC GOOD FOOD
Provided by: Lizzie Harris
Categories: Buffet, Canapes, Side dish, Snack, Starter
Total time: 55 minutes
Prep time: 10 minutes
Cook time: 45 minutes
|600g whole baby new potatoes (see tip)|
|1 tbsp sea salt|
|3 small handfuls of herbs , leaves picked (a mix of basil, mint and parsley is good)|
|2-3 tbsp white wine vinegar|
|6 tbsp olive oil|
|2 garlic cloves , crushed|
- Put the potatoes in a frying pan wide and deep enough so that they sit in an even layer (don’t cut the baby potatoes in half, otherwise they will absorb the salt and be too salty to eat). Pour over just enough water to cover (about 300ml) and add the salt.
- Bring to the boil and simmer gently for 40 mins until the potatoes have cooked. When the water begins to evaporate, give the pan a shake to coat the potatoes in the salt. Once the water has gone completely and the potatoes are covered in a light salty crust, they are ready to serve.
- Meanwhile, make the herb salsa. Chop the herbs finely, tip into a bowl and mix in the vinegar, oil and garlic. Taste and season as required. Serve the potatoes with a little salsa drizzled over and the rest served separately for dipping.
Calories 259 calories, FatContent 17 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 2 grams protein, SodiumContent 3.9 milligram of sodium