These Salty Potatoes are similar to how I make Jacket Potatoes. The Salt on the outside forms a crust and drawn the moisture out of the Potato Skin making for a crispy skin. The Potato remains deliciously soft and fluffy on the inside. I serve these with a Creme Fraiche and Chive dip which pairs with them perfectly.
Salty Potatoes
These Salty Potatoes are not to be confused with the famous NYC Syracuse Potatoes which were invented by local salt mine workers who came up with an idea for a simple and inexpensive lunch by boiling small potatoes in salted water and serving them with butter. The potatoes are still very popular today in New York. I know I have to try them after reading about them!
In this version, the potatoes are coated in coarse salt and baked. Still pretty simple and still so incredibly delicious. They are like mini Jacket Potatoes.
Ingredients for Salty Potatoes
Potatoes – Floury Potatoes are best. Such as Desiree, Maris Piper or King Edwards. I used small King Edward’s.
Coarse Salt – I LOVE Smoky Maldon Salt mixed with regular Maldon Salt.
For the Chive Dip
Creme Fraiche – This can be replaced with Sour Cream or Cream Cheese
Chives – These add all the oniony flavour.
Salt
How to make Salty Potatoes
Set the oven at 200C fan/gas mark 6.
Combine Salt in a bowl and add it to washed potatoes while they are still wet. Press in the salt as much as you can. Bake in the preheated oven for 40 minutes to 1 hour depending on their size.
Make the Dip by combining Creme Fraiche, Salt and chopped Chives in a bowl.
Split the potatoes slightly open and serve with the dip.
More Recipes you can try:
Easy Soft Boiled Eggs and Avocado Toast
Recipe inspired by this recipe by the fabulous Nigel Slater.
** If you make this recipe, please rate/comment/dm us. We love to hear from you. Safira x
Salty Potatoes
These Salty Potatoes are similar to how I make Jacket Potatoes. The Salt on the outside forms a crust and drawn the moisture out of the Potato Skin making for a crispy skin. The Potato remains deliciously soft on the inside. I serve these with a Creme Fraiche and Chive dip which pairs with them perfectly.
Ingredients
Potatoes
- 5 medium Floury Potatoes
- 8 tbsp Coarse Sea Salt I used ½ Smoky and ½ Original Maldon Sea Salt
- 120 g Creme Fraiche
Dip
- 1 tbsp Chives Chopped
- Salt
Instructions
Potatoes
-
Set the oven at 200C fan/gas mark 6.
-
Combine Salt in a bowl. Add to washed potatoes while they are still wet. Press in the salt as much as you can. Bake in the preheated oven for 40 minutes to 1 hour depending on their size.
Dip
-
Make the Dip by combining Creme Fraiche, Salt and chopped Chives in a bowl.
Serve
-
Split the potatoes slightly open and serve with the dip.
Recipe Notes
Potatoes - Floury Potatoes are best. Such as Desiree, Maris Piper or King Edwards. I used small King Edward's.
Creme Fraiche - This can be replaced with Cream Cheese or Sour Cream.
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