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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.
Prep Time10 mins
Cook Time45 mins
Course: Side Dish
Cuisine: Spanish
Keyword: Potatoes, Salted caramels
Servings: 8


  • Oven
  • Oven tray


  • 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 200cÂș
  • 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.