Salt Roasted Potatoes Recipes

SALT ROASTED POTATOES

Salt Roasted Potatoes image

Provided by Melissa d'Arabian : Food Network

Time 1h25m

Yield 8 servings

Number Of Ingredients 3

Ingredients

1 1/2 pounds small red potatoes
Kosher salt
Butter, for serving

Steps:

Preheat oven to 375 degrees F.
Wash and thoroughly dry the potatoes. Place in a baking pan just large enough to hold the potatoes in a single layer. Pour 1 1/2 cups salt over the potatoes and bake until the potatoes are tender in the middle, about 1 hour 15 minutes (depending on size of potatoes). Serve either in the salt for pretty presentation, or removed from salt and in a serving dish. Serve with butter.

SALT POTATOES

Salt Potatoes image

Provided by Food Network Kitchen

Time 50m

Yield 8 servings

Number Of Ingredients 3

Ingredients

4 pounds small potatoes, such as baby Yukon gold
2 1/4 cups kosher salt
1 stick unsalted butter

Steps:

Put the potatoes, 8 cups water and the salt in a large pot. Cover and bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 30 minutes.
Drain the potatoes in a colander and shake to remove excess water. Let the skins dry in the colander so that some of the salt crystallizes.
Meanwhile, put the butter in a microwave-safe bowl and microwave until melted. Serve the potatoes hot with the butter for dipping.

SALT-ROASTED POTATOES

Salt-Roasted Potatoes image

Remember those pink salt blocks everyone was searing steaks on for a minute? A bit of kosher salt performs a similar function: transmitting heat.

Provided by Claire Saffitz

Categories Bon Appétit Potato Side Roast Dinner

Yield Serves 4

Number Of Ingredients 6

Ingredients

2 cups kosher salt
1 1/2 pounds fingerling potatoes
2 sprigs rosemary
3 garlic cloves, thinly sliced
1/4 cup olive oil
Flaky sea salt

Steps:

Preheat oven to 425°F. Spread kosher salt in a 13x9" baking dish. Scrub potatoes, pat dry, and poke a few holes into each; arrange over salt. Roast until flesh is very tender and skins are crisp, 30-40 minutes.
Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium-low heat, swirling pan occasionally, until garlic is golden, about 3 minutes. Transfer to a large bowl and add potatoes; toss to coat. Serve potatoes generously sprinkled with sea salt.

SALT AND VINEGAR ROASTED POTATOES

Salt and Vinegar Roasted Potatoes image

This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.

Provided by Lidey Heuck

Categories vegetables, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 tablespoons apple cider or white wine vinegar, plus more to taste
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 pounds Yukon gold potatoes, scrubbed and cut into 1-inch chunks
Flaky sea salt, for serving
Minced fresh chives, for serving

Steps:

Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.

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