Salt encrusted potatoes
This is a Spanish influenced recipe, where they often cook things on a bed of coarse salt.This technique means the skins are crispy and the insides are fluffy.
- 1 kilo coarse sea salt (in France use sel gris) or rock salt
- 20 small to medium potatoes, skins on, washed For presentation I used white and red skinned potatoes. Feel free to use purple/red/white potatoes when in season.
- 100 g garlic/parsley butter, or butter and creme fraiche or yoghurt and extra salt
Preheat the oven to 200cº
Spread a kilo of the salt over the bottom of a clean dry oven dish
Place the washed dried potatoes on the bed of salt. Prick each potato with a fork.
Cook for 45 minutes.
Remove from the oven and cut a slash in each potato, adding in the topping of your choice.
Serve hot, allowing people to pick the potatoes off the bed of salt.