Salt-Encrusted Potatoes

salt-encrusted potatoes
Let’s say you’re making a luxurious main dish for dinner. You might decide to make a “plain” or “simple” side, but what do you do when that side proceeds to steal the show?! That is just what’ll happen with these salt-encrusted potatoes, a dish so tasty– crisp on the outside, warm and creamy on the inside– that it’s sure to become a permanent scene-stealer in your meal rotation.

As you’ll see noted below, you can use a few different types of potatoes for this recipe as long as they are rather small. The original recipe from Serious Eats calls for new potatoes, and they certainly yield the most contrasting texture per bite!


Serves 4-6; active cooking time 5 minutes, total cooking time 45 minutes

  • 2 pounds small potatoes (1 – 2 inches in diameter), new potatoes or baby yukon golds are best
  • 1/2 cup kosher salt


  1. Cover potatoes with water, so all of them are submerged in a large saucepan. Add the salt and bring the water to a boil, while stirring to ensure the salt dissolves.
  2. Once the water is boiling, reduce the heat to medium or medium-low and cover, continuing to boil for about 45 minutes or until most of the liquid is gone. Remove from saucepan and serve with chimichurri, aji, pesto, or similar sauces.

Clearly, this is a very inexpensive side; the condiment you serve with salt-encrusted potatoes will probably cost more than the potatoes themselves. The dish goes especially well with a home-cooked steak or a hearty stew. One word of advice: make sure you cover the pot while boiling, or you’ll end up with a scene-stealing ring of salt on your stovetop, too.

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