Potatoes Baked in Salt Crust

If you are looking for a fun new way to cook potatoes, you have to try baking them in a salt crust! I first came across cooking items of food in a salt crust in culinary school when we learned how to bake a whole fish in a salt crust. I loved the method because it made the fish super moist, while being flavorful because of the salt crust. I learned that you can do this with all kinds of food, including potatoes!

Cooking items of food in a salt crust is popular in the Mediterranean region. The Italians have perfected this technique, known as “pesce al sale,” where whole fish is covered in a mixture of salt, egg whites, and sometimes herbs or spices. This is the fish I learned how to cook at the CIA!

Benefits of Cooking in a Salt Crust:

1. Moisture Retention: The salt crust acts as a barrier, sealing in the natural moisture of the food. This helps prevent the food from drying out during the cooking process, resulting in moist and tender dishes. Whether it’s meat, fish, or vegetables, the salt crust helps retain the juiciness and enhances the overall texture of the food.
2. Flavor Infusion: The salt crust imparts a subtle but distinct flavor to the food. As the food cooks, it absorbs some of the salt, enhancing its taste without overpowering the natural flavors. The salt also acts as a seasoning agent, reducing the need for additional salt during or after cooking.
3. Heat Distribution: When food is cooked in a salt crust, the salt acts as a natural insulator. It helps distribute the heat evenly, ensuring uniform cooking and preventing hot spots. This results in perfectly cooked food with consistent texture and doneness.
4. Protection from Burning: The salt crust forms a protective layer around the food, shielding it from direct heat. This prevents the food from getting burned or developing a charred exterior. Instead, it promotes gentle and controlled cooking, allowing the flavors to develop while maintaining a golden and appetizing appearance.
5. Showstopper Presentation: Cooking food in a salt crust creates an impressive visual spectacle. The crust forms a hard shell that can be cracked open at the table, revealing the perfectly cooked and seasoned food inside. It adds an element of excitement and theater to your dining experience, making it a great option for special occasions or when you want to impress your guests.

So lets get to the delicious potatoes!

Ingredients:

• 2 lbs small yellow potatoes
• 3 lbs kosher sea salt, I like Diamon Crystal
• 1/4 cup fresh rosemary stripped from the branch
• 2 tbsp peppercorns
• 1-2 cups water as needed

Preparation:

STEP 1.

Preheat the oven to 400*F.

STEP 2.

Wash the potatoes and set aside.

STEP 3.

Mix the salt, rosemary, peppercorns and water together with a spatula until you get the texture of wet sand. Add more water if needed.

STEP 4.

In a large pyrex dish or baking dish, add a thin layer of the salt to the bottom and pack it down. Add the potatoes on top in an even layer. Top with the remainder of the salt and pack down with your hands so all of the potatoes are covered up and the top is smoothed out, there should be no loose sand or there won’t be a proper seal to steam the potatoes. Transfer to the oven and bake for 45 minutes.

STEP 5.

Remove the baking dish and let it cool for 10 minutes. With a butter knife, chip off the top layer of salt to reveal the potatoes. Remove the potatoes and brush the salt off of them and serve.