SALT-CRUSTED FINGERLING POTATOES
This is a delicious appetizer that can be cooked in a few minutes, adapted from a dish served by José Andrés at The Bazaar, his restaurant in Los Angeles. Over several visits, I enjoyed his extravagant treats, like the sticks of foie gras wrapped in cotton candy and the crispy cones filled with cauliflower cream and American caviar, but the dish I kept thinking about was "Salty Wrinkled Potatoes." He flies in potatoes from Cape Verde. I pick up fingerling potatoes from our local farmers' market and can't tell the difference. Select the smallest fingerlings you can find.
Provided by David Latt
Categories quick, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the potatoes, water, and Kosher salt into a pot and simmer uncovered for 10 minutes. With a wooden skewer, test to see if they are tender. Pour off most of the water, reserving as much salt as possible.
- Lower the heat and keep a watchful eye on the potatoes. The goal is to let the water evaporate so the potatoes are coated in salt. Be careful not to burn the salt or the potatoes. Cook another 3 to 4 minutes, then remove the potatoes and let cool.
- Use a kitchen towel to wipe the excess salt off each potato, leaving only a light dusting of salt on each. Clean the potatoes one by one so the skins don't break.
- To make the dipping sauce, start by putting the garlic cloves on a skewer. Char them on an open flame. Brush off the blackened skins and roughly chop. Place the parsley and cilantro leaves, the roasted garlic, black pepper, and olive oil into a mini-blender and puree to a smooth consistency.
- Pour the sauce into a small bowl. Serve the potatoes and sauce at room temperature.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 23 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 788 milligrams, Sugar 1 gram
POTATO BACON PIE
Provided by Olga's Flavor Factory
Time 1h45m
Number Of Ingredients 10
Steps:
- Place the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand.
- Add the water, 1 tablespoon at a time, pulsing after each addition of water.
- Keep adding water until the dough just begins to gather into larger clumps.
- Divide the dough in half, and shape each into a disc.
- Cover in aluminum foil or place in a plastic ziptop bag and refrigerate at least half an hour.
- Roll out each half of dough into a 10-12 inch round.
- Drape one of them into a pie plate, return to the refrigerator.
- Preheat the oven to 375 degrees F.
- In a skillet over medium heat, cook the bacon into crispy bits. Drain on a paper towel and set aside.
- Pour off all the bacon grease except 1 tablespoon, return skillet to heat and add onions.
- Cook for about 5 min or until golden brown.
- Set aside with the bacon.
- Slice the potatoes very thinly, 1/8-1/4 inch slices.
- Take the pie plate with the crust from the refrigerator and layer the potatoes in a circular single layer, slightly overlapping.
- Season with salt and pepper, sprinkle with bacon and onions.
- Continue layering until the pie pan is nearly full.
- Microwave the cream until it's simmering, about 1 1/2 minutes and pour the cream over the potatoes.
- Cover the pie with the dough and crimp the edges closed.
- Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape.
- Bake the pie for 40-55 min. When the potatoes are fork tender, it is done.
RED LOBSTER SALT CRUSTED BAKED POTATOES
This has long been a specialty of mine. These potatoes are versatile. They can be wrapped in foil or left exposed. They can be baked using convection or a regular oven. You might even try the microwave. I added those directions at the end. These potatoes will come out very tender, full of flavor and oh so yummy. You might choose to eat them with nothing but butter on top, as my husband does. These potatoes are even hearty enough to replace meat as your main dish at supper. They will also be pretty enough to serve to company. I have had so many comments that these are identical to the Red Lobster potatoes that I had to try the ones at RL. I agree they are similar, but mine seem more flavorful. I think I put on more salt and end up with a drier, crisper skin.
Provided by Burned Toast
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Scrub the potatoes well, rinse and allow to drip dry. Leave them whole and do not peel the skin.
- Preheat oven to (convection) 325 degrees or (regular) 350 degrees.
- Pour oil onto one small plate and salt onto another.
- Place an ungreased cookie sheet next to the plates.
- One by one, roll the potatoes in the olive oil. Allow excess to drip onto plate.
- Roll potato lightly in sea salt. You can rub the salt over the potato to spread it evenly. Do not oversalt (ie cover the whole potato). If you run out of salt, simply add more to the plate.
- Lay the potatoes on the cookie sheet. Drizzle any remaining olive oil over the potatoes. Use a fork to poke holes across the top of each potato to allow heat to vent.
- Place the cookie sheet on the middle rack of your oven. Allow to bake for 1 hour. Test with a fork. When potatoes are tender and the fork easily slides in, take them out and serve.
- Other baking option: You can try wrapping each potato tightly in foil instead of using a baking sheet. Just be very careful about steam burns when unwrapping the foil after baking.
- Microwave option: Wrap each potato tightly in a paper towel and place on a microwave-safe plate. Set the microwave to full power for 12 minutes. Check for doneness and continue at 2 minute intervals until tender. Note: I have not tried this method, but this is how long my microwave takes for 4 potatoes on its 'Potato' auto-setting.
Nutrition Facts : Calories 283.4, Fat 13.7, SaturatedFat 1.9, Sodium 1757.2, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.3
SALT POTATOES
I came across this in a food blog in Russian of all places. The recipe seemed so strange that I looked it up and found out it was actually a traditional dish of the Syracuse region, NY. Strange as the idea sounds, I decided to try it and now there is no turning back. This is my favourite way of preparing young potatoes!
Provided by Nelka
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash the potatoes but keep the skin intact.
- Place the potatoes in a sauce pan, cover with the water and pour in the salt. There are different opinions on the salt to water ratio but they all range from 1:4 to 1:6 so I opted for the middle.
- Bring to a boil and then simmer until the potatoes are tender which would be 20-30 minutes. Be warned! The saline solution boils at a much higher temperature that water. It will be very hot. And It will sound like the potatoes are frying and not boiling.
- When ready, drain the potatoes in a colander and allow to dry so that a thin salt crust forms. You could rinse the salt off but be aware that the potato flesh absorbs almost no salt during cooking. Plus it will not be authentic.
- Serve hot with the butter on top or on the side. The potatoes will stay hot for quite a long time so they will melt the butter if you put it on top. If you opt for butter on the side, melt it and serve it as a dip.
- NOTE: The leftovers keep well in a fridge and reheat well. You can use them as an ingredient in dishes that call for baked or boiled potatoes. I use them in potato salads.
- NOTE: Try using herb butter or substitute the butter with a different dressing or dip.
Nutrition Facts : Calories 335, Fat 16.4, SaturatedFat 10.3, Cholesterol 42.7, Sodium 28459.2, Carbohydrate 43.7, Fiber 5.5, Sugar 2, Protein 5.2
SALT-ROASTED POTATOES
Salt-roasted potatoes take your regular tubers from side dish to dinner all-star. Roasted in a bed of citrus salt and toasted spice before being smashed and fried, they're pure magic.
Provided by Mourad Lahlou
Categories Sides
Time 1h25m
Number Of Ingredients 14
Steps:
- Rinse and scrub the potatoes and then pat them dry. Place the salt in a large bowl and place a piece of parchment paper or aluminum foil on your work surface.
- Combine the fennel, coriander, star anise, and cardamom seeds in a large skillet or pan and set it over medium heat. Let it warm, occasionally tilting the pan to toss or swirl or scuttle the spices around so they toast evenly, until the spices are fragrant, 2 to 3 minutes. Tip the spices onto the parchment paper or foil and let cool.
- Grab the edges of the paper or foil and tilt half the cooled spices into a spice grinder. Coarsely grind them and pour them into the bowl of salt. Repeat with the remaining spices.
- Finely grate the zest from the orange, grapefruit, and lemon, preferably using a microplane. You should have about 1 generous tablespoon total of zest. Use your fingertips to mix it into the salt mixture.
- Preheat the oven to 400°F (204°C).
- Beat the egg whites until they're just beginning to hold their shape, then fold them into the salt mixture.
- Line a 9-inch square baking dish with parchment paper or aluminum foil. Pour enough of the salt mixture into the dish to create a 1-inch-thick bed. Arrange the potatoes on the salt in a single layer. Cover with the remaining salt mixture. The potatoes should be completely encased with salt and spice.
- Roast until the potatoes are tender, about 30 minutes for 1-inch potatoes or 35 minutes for 2-inch potatoes. Remove from the oven and let rest for 10 minutes.
- For potatoes served whole, dump them in a bowl, toss with rosemary leaves, if desired, and drizzle with olive oil.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 rosemary. (The potatoes can be stored in olive oil in the fridge for up to 3 days.)
Nutrition Facts : ServingSize 1 portion, about 2 ounces, Calories 64 kcal, Carbohydrate 10 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Sodium 391 mg, Fiber 1 g, Sugar 1 g
SALT-BAKED POTATOES
Categories Potato Side Bake Vegetarian Gourmet Fat Free Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Prick potatoes in several places with a fork. Coat each potato with egg white, then crust potatoes completely in salt. Bake potatoes in a shallow baking pan until tender when pierced with a sharp knife, about 1 hour.
- Crack off as much salt as desired from skin before serving.
SALT POTATOES
Steps:
- Arrange the potatoes in a single layer in a wide, shallow pan (I used an 11" diameter pan with 2 1/2" high sides). Pour enough cold water to cover (about 1 quart). Sprinkle salt over water and bring to boil over medium-high heat.
- Leave potatoes at a rapid boil until water has evaporated, about 30 minutes. Reduce heat to low and gently lift and turn potatoes until their skins are wrinkled and completely dry. Transfer to platter and serve.
Nutrition Facts : Calories 116 kcal, Carbohydrate 26 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 1180 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
SYRACUSE SALT POTATOES
Provided by Morgan
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Whisk the salt into a gallon of water in a large pot until fully dissolved and no salt sinks to the bottom of the pot. Add the potatoes to the pot, bring to a boil over high heat, and then reduce to a simmer and cook until the potatoes are fork-tender and about a quarter of the water has evaporated, about 25-35 minutes.
- Drain the potatoes in a colander and allow to sit while salt crust develops. Meanwhile, melt the butter in a microwave-safe bowl. Drizzle the melted butter over the potatoes or serve on the side for dipping. Sprinkle the potatoes with chopped herbs and serve immediately.
SALT-BAKED NEW POTATOES WITH PINK-PEPPERCORN BUTTER
This way of cooking recently harvested new potatoes, by burying them in a plaster of damp salt and baking them, is a triple pleasure: effortless, tasty and very fun. The salt crust seasons the potatoes perfectly, just as it would if you'd boiled or steamed them in salted water, but the airtight seal concentrates their special flavor and texture. They come out dense, waxy and almost creamy. Bring the pan of cooked potatoes to the table right from the oven as is, so everyone can puzzle over the curious-looking white crust, and then delight over the discovery of the piping hot little beauties revealed inside once the surface is cracked. Dig them out and swoop through the butter before popping into your mouth, their skins so paper-thin they snap when you bite into them. Their appeal is irresistible.
Provided by Gabrielle Hamilton
Categories dinner, vegetables, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees. Wash the potatoes.
- In a large bowl, mix the salt, rosemary needles, peppercorns and 1 cup water together with your hands, crushing the peppercorns a little between your fingers and bruising the rosemary needles to release their sticky oil, making a moist, fragrant and pink-and-green speckled sand. (You might have to add a few splashes of water if the mixture needs more moisture to feel like wet sand.)
- Transfer a little less than half this salt mixture into the bottom of a wide, shallow, heavy ovenproof skillet or casserole to make a salt bed about 1/2-inch thick.
- Nestle the potatoes into the sand, close to one another but not quite touching, if possible.
- Pack the rest of the salt mixture over the nestled potatoes, and rub and brush and smooth it with your hands until you have tightly encased the potatoes in a little salt sarcophagus. The rounded tops of the potatoes will just show as bumps under the salt cast.
- Bake the potatoes for 30 to 40 minutes, until a cake tester easily pierces the potatoes and tests warm on your chin or the back of your hand. The salt casing will dry and harden like clay - and smell delicious while baking.
- While the potatoes roast, prepare the compound butter: Grind the peppercorns in a mortar and pestle with the whole branches of rosemary to create an oily, coarse powder. Remove the bruised rosemary sprigs, shaking off any clinging pink peppercorns, and discard. (You just want to extract the oily flavor from the rosemary, not the needles themselves.) In a small bowl, mash the oily peppercorn powder with the salted butter using a fork until well blended.
- To serve, rap the salt-packed potatoes forcefully on a sturdy surface that can handle it, to crack the salt crust from the force. A few solid raps will loosen the potatoes inside. If the cast needs a little more help, use a regular dinner knife like a spade to just pop open the salt crust along its fault lines. The potatoes are easily plucked from the dry salt. Set out with the compound butter in a small bowl on the side.
SALT CRUSTED POTATOES - PAPA SALADA
Salt Crusted Potatoes, known as Papa Salada, are boiled in a salty brine till a delectably creamy potato emerges coated in a crust of salt!
Provided by Fox Valley Foodie
Categories Side Dish
Time 1h1m
Number Of Ingredients 3
Steps:
- Place water and salt in a large pot and stir to dissolve.
- Add potatoes and ensure there is enough water to cover.
- Bring to a boil and let cook until all of the water evaporates out.
- Optional: If they are too salty for your family's taste, you can rinse them to remove some salt.
- Serve with sour cream.
SALT-BAKED POTATOES
Give jacket potatoes a new lease of life with this simple side dish, great with a summer roast
Provided by James Martin
Categories Lunch, Side dish
Time 2h35m
Number Of Ingredients 4
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the egg whites and salt in 2 shallow bowls. Dip each potato into the egg white to completely cover, then dab into the salt to cover in patches. Carefully put the potatoes onto a baking sheet, pressing on any remaining salt, then bake for 1½ hrs.
- Bake them for a further 1 hr at 200C/180C fan/ gas 6. Scrape off as little or as much of the salt as you like before eating.
Nutrition Facts : Calories 153 calories, Carbohydrate 34 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 3.82 milligram of sodium
POTATO CRUST FOCACCIA PIZZA
Think outside the box when it comes to your next pizza night! This focaccia pizza features potatoes IN the crust for a unique flavor and a crisp yet chewy focaccia crust. Simple and bold toppings such as crushed tomatoes and onions round out the flavor for a special pizza recipe that is soon be a favorite!
Provided by Alyssa
Categories Main Dish
Time 3h20m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and add potatoes. Cook the potatoes until tender (20 - 25 minutes) until a skewer can easily be inserted into and removed from the center of each potato. Remove the potatoes from the water and let cool. Once they've cooled enough to be handled, peel the skin and discard. Grate the potatoes using a food grater (or use a potato ricer if you have one). Set grated potato aside.
- Add yeast and sugar to 2 3/4 tbsp of warm water and stir to combine. Let sit for 5-10 minutes so yeast activates and mixture becomes frothy.
- Add flour to the center of a work surface, and ensure the surface is covered with flour as well so the dough doesn't stick. Add grated potato to flour and using your hands, work potato into the flour to combine. Make a well in the center of the flour/potato mixture and pour in yeast mixture and 1 tbsp olive oil and slowly mix in. Add 1/2 tsp salt to the mixture, then slowly add in 3/4 cup warm water, using your hands to work the mixture into an elastic dough ball. [See note]
- Knead dough for approximately five minutes to incorporate all ingredients fully, dusting your hands and work surface as needed with flour. When the dough is sufficiently pliable, place dough ball onto a greased 11" x 17" rectangular pan and turn dough ball over a few times to grease its surface evenly. Cover. Place pan in a warm place to rise until about doubled in size, about 1 - 1 1/2 hours.
- Once risen, preheat oven to 400 degrees F and press the dough out in pan to cover the surface evenly. Add crushed tomatoes to top and spread around. Sprinkle oregano, salt, and pepper over top, and add sliced onions. Drizzle 2 tbsp olive oil over top of pizza.
- Bake 35-40 minutes, or until the crust is golden brown. Slice and serve.
Nutrition Facts : ServingSize 1 slice, Calories 217 kcal, Carbohydrate 39.4 g, Protein 5.9 g, Fat 4 g, SaturatedFat 0.6 g, Sodium 161 mg, Fiber 3.5 g, Sugar 3.1 g
SALT CRUST DOUGH
Provided by Food Network
Yield enough dough for 4 chickens or
Number Of Ingredients 9
Steps:
- Place all of the ingredients in a large bowl and knead in the bowl until completely mixed. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
- When ready to use, dust a large piece of parchment paper with flour. Place a portion of the dough on the paper and cover with a second piece of parchment. Using a rolling pin, roll out the dough to 1/4-inch thickness. Remove the top piece of parchment. Invert the dough over the food to be covered and remove the other sheet of parchment. Adjust the shape of the dough and remove any excess as needed
POTATOES IN SALT CRUST
The salt in this dish absorbs moisture as the potatoes cook, giving them soft, velvety flesh and crackled skin. Serve them with creme fraiche or sour cream.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Rub the garlic over the bottom and sides of a 12-inch-round gratin dish or a cast-iron skillet. Brush a thin layer of olive oil over the pan. Sprinkle the rosemary over the bottom of pan, and place potatoes in a snug layer on top.
- In a large bowl, whisk together the salt and flour. Slowly stir in 1/2 cup water until thoroughly combined. Pour the salt mixture over the potatoes in an even layer, making sure to fill in any gaps between the potatoes.
- Roast potatoes 1 hour 15 minutes. Remove pan from oven, and let potatoes cool 5 minutes. Invert pan onto a serving platter or into a large bowl. Drizzle potatoes with olive oil, and serve with sour cream.
COLOMBIAN-STYLE SALT-CRUSTED NEW POTATOES RECIPE
Steps:
- Place potatoes in a large saucepan and cover with water. Add salt and stir to dissolve. Bring to a boil over high heat. Reduce to a low boil and cook, stirring occasionally, until liquid has completely evaporated and potatoes are covered in a film of salt, about 45 minutes. Remove from heat and let potatoes rest for 5 minutes in pan. Toss again, then transfer to a serving bowl. Serve with ají .
Nutrition Facts : Calories 147 kcal, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, Sodium 1003 mg, Sugar 3 g, Fat 0 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
SALT-CRUSTED POTATOES
Provided by Tyler Florence
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine the salt, pepper, and herbs in a large bowl. Pour the oil into a large cast iron skillet and set over medium-high flame or charcoal grill. When the oil reaches a slight smoke, add the potatoes in a single layer and fry until they get nice and crackled on all sides. Cover the potatoes completely with the salt mixture, and cook for about 1 hour until the salt forms a cooked crust and the potatoes are tender. Break open the crust to serve.
MUSHROOM AND SPINACH QUICHE IN A POTATO CRUST
Shred potatoes, press, and bake in a pie tin, for a low-fat crust. Only 210 calories per slice.
Provided by Harry Eastwood
Categories breakfast,brunch,eggs and dairy,Healthy,Low-Fat,lunch,Main,potatoes,vegetables,vegetarian
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F.
- Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Press into an even layer in pie dish, creating a crust. Bake until golden brown at the edges and dry, about 20 minutes. Let cool.
- Lower the oven to 325°. Heat 1 teaspoon oil in a large skillet, preferably non-stick, over medium heat. Add onion and cook until softened and golden, about 5 minutes. Add remaining teaspoon oil and mushrooms and cook, stirring, until mushrooms release their liquid and most of the liquid evaporates, about 8 minutes. Add spinach and 1/4 teaspoon each salt and pepper, and cook, stirring, just until spinach wilts, about 30 seconds. Let cool slightly.
- Whisk together eggs, milk, and remaining 1/8 teaspoon salt and pepper. Spread the mushroom mixture in an even layer in the pie dish, and top with an even layer of the cheese. Carefully pour in egg mixture. Bake until firm around the edges, but still wobbly in the center, about 20 minutes. Let cool, and serve warm or at room temperature.
SALT-CRUSTED POTATOES (PAPAS ARRUGADAS)
It's best to use whole small, lower-starch potatoes, such as fingerlings or Yukon Golds that are 1 to 1½ inches in diameter. Larger potatoes that have...
Categories Sides
Time 45m
Yield 6 Servings
Number Of Ingredients 3
Steps:
- In a large Dutch oven over high, bring 2 quarts of water to a boil. Add the potatoes, salt and cumin, then cook, stirring occasionally to dissolve the salt and adjusting the heat as needed to maintain a rapid simmer (not a boil), until a fork inserted into the largest potato easily slides in and out, 25 to 30 minutes.
- Drain the potatoes, then spread on a wire rack set on a baking sheet. Let dry until a salt crust forms on the skins, about 5 minutes. Serve with mojo sauces.
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