John Myers
Side Dishes: Potatoes in Salt Crust
The perfect side dishes: potatoes in salt crust recipe with a picture and simple step-by-step instructions.
- 1 kg Potatoes triplets
- 1 liter Water
- 4 tbsp Coarse sea salt
- We should have gyros and tzatziki today, only the right side dish could not really come up to me. I didn’t want french fries and we already had rosemary potatoes this week. I could well imagine Canarian potatoes in a salt crust, so get to the potatoes
- Wash the potatoes (use very small ones if possible) and clean them well with the vegetable brush. Put the potatoes in a saucepan and cover with water. Sprinkle the coarse sea salt (I only had fine there today, also worked) and bring to the boil.
- Boil the potatoes for about 15-20 minutes (depending on size) then pour off half of the water and continue to cook in the open pot until the water has completely evaporated. (Alternatively, you can put the potatoes in the oven for 10-15 minutes after the cooking time to dry). The skin becomes a bit white and wrinkled.
- In Spain these potatoes are traditionally served with mojo verde or rojo. For us it was also very tasty with the gyros.
Facebook Comments