The same technique I use to make salt-roasted Thai snapper works with small potatoes. Salt-roasting cooks them evenly, so they’re moist and creamy inside, and the spices and seasonings in the salt crust add just a hint of subtle flavor and mystery. Smashed and browned in oil, as described below, the potatoes make a nice passed appetizer when topped with crème fraiche and caviar. The salt-roasting technique can also be used for carrots, parsnips, turnips, and beets.–Mourad Lahlou
LC Boring? Note
And you thought potatoes were boring. Hah.
- Quick Glance
- 40 M
- 1 H, 25 M
- Serves 6
IngredientsEmail Grocery List
For thin, chip-like potatoes, place the potatoes between pieces of parchment paper lightly brushed with oil and press a meat pounder or a heavy skillet against them to flatten. Heat a generous film of oil in a nonstick skillet over medium-high heat and sauté the potatoes on both sides to brown, about 2 1/2 minutes per side. Drain on the paper towels. Add some rosemary leaves to the oil and fry and crisp them for about 30 seconds. Arrange the potatoes on a plate and sprinkle with crunchy sea salt and the rosemary. (The potatoes can be stored in olive oil in the fridge for up to 3 days.)
Recipe Testers Reviews
These salt-roasted potatoes are exactly as advertised: very moist and tender throughout, and with just a hint of flavor from the spices in the salt crust. I almost wished that the spice flavor came through a bit stronger–it was quite subtle. As it was, these were very good when smashed, fried up, and sprinkled with fried rosemary leaves as directed. I did gild the lily and add crème fraîche and caviar, which was nice but by no means necessary. My husband actually preferred them on their own.
I am ruined. Ruined, I tell you. For the humble potato that I reach for as a secondary thought to a star protein–a mere side dish–just became my whole dinner at the kitchen counter. Once again, a recipe did not make it to a plate or to a table. With nimble fingers, I gently tossed the long and small hot potatoes from hand to hand, quietly blowing away the heat as to not attract attention to my treasured tubers. I devoured each one–slick with olive oil and dotted with rosemary–after another. Perfectly salted and dressed with the essence of fennel and coriander as they were, I did not imagine they would be so seductive. My poor husband. He must have thought the recipe yielded far less then the actual amount, for there were just a few small fingerlings left when he came ’round, wondering, “Why so quiet in here?” Testing Tip: Please, double the recipe–it’s imperative if you are to serve any at all to the table.