John Myers
Potatoes in Salt Crust Canary Potatoes
The perfect potatoes in salt crust canary potatoes recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes, small, waxy
- 4 tbsp Coarse sea salt
- 1 Bay leaf
- 1 Peeled garlic clove
- Brush the potatoes thoroughly under cold water. Transfer to a larger saucepan and only cover halfway with water. Scatter the salt over it and add the bay leaf and clove of garlic.
- Put the lid on the pot and bring everything to a boil on the highest setting. Then switch to medium heat and place a folded kitchen towel between the edge of the pot and the lid (so the very little water cannot evaporate so quickly and the small amount of liquid is sufficient for cooking). Let simmer for about 20 minutes.
- Then pour off the remaining water to a minimum, put the pot back on the stove and continue cooking over medium heat without a lid until everything has completely evaporated. Swivel the pot and gently shake the potatoes. They become wrinkled, form the salt crust and thus get their characteristic appearance.
- They actually go well with almost anything. But ideal with lamb and beef, or with grilled meat or fried foods. But fried or grilled fish is also not bad. But for those in a hurry, just a delicious dip – flavor as desired – goes well with it, and you can make a full meal out of it.
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