| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 10 min |
| Cook: | 1 hr 15 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 pounds small red potatoes
- Kosher salt
- Butter, for serving
Instructions
- Preheat oven to 375 degrees F.
- Wash and thoroughly dry the potatoes. Place in a baking pan just large enough to hold the potatoes in a single layer. Pour 1 1/2 cups salt over the potatoes and bake until the potatoes are tender in the middle, about 1 hour 15 minutes (depending on size of potatoes). Serve either in the salt for pretty presentation, or removed from salt and in a serving dish. Serve with butter.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 68 |
| Total Fat | 1 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 3 mg |
| Sodium | 201 mg |
Reviews
While the recipe does produce delicious, salt roasted potatoes, I prefer a newer method, where potatoes are quickly dipped into a salt solution of 1/2 cup water and 2 Tabl. salt. The potatoes are then baked at 450 degrees F for 45 mins. to 1 hour (depending on size), then removed from the oven, brushed with veg. oil, and returned to the oven for 10 mins. This method produces 3 benefits. First, is saves on a lot of salt that would otherwise go to waste. Second, the last 10 mins. in the oven brushed with oil transforms the potato’s exterior to a beautifully burnished potato skin. Third, I find that the higher heat creates a creamier, flakier, potato. I would rate this recipe 3 1/2 stars if I could.