Potatoes and salt are a true match made in heaven. They're are one of those old-school staples (like rice, bread) that I think we forget about when there’s now quinoa, millet, amaranth, etc. There’s a million starches to choose from, but potatoes & root vegetables will always be beloved in my household.
Although fries are my true weakness, potatoes don’t have to unhealthy to be good. This salt-crusted potato recipe is the perfect holiday side that has a little more interest than your average sweet potato mash. The skin is not only the most nutritional part of the potato, but in this recipe, gets perfectly crusted with salted texture. Once you cook potatoes this way, you'll never go back.
SALT-CRUSTED POTATOES WITH ROSEMARY, FENNEL & GARLIC (Serves 2-4) Gluten-free, Vegan
- 2lbs. yukon gold or fingerling potatoes
- 3 heaping tablespoons sea salt
- 1 small bunch of rosemary
- 6 garlic cloves
- 1 lemon, zest and a squeeze of juice
- 3 tablespoons chopped fennel fronds
- 1/4 cup extra virgin olive oil
- Freshly ground pepper, to taste
In a large, wide saucepan, add potatoes in an even layer. Add enough water just to cover potatoes fully. Stir in sea salt, rosemary and 3 whole garlic cloves. Bring mixture to a boil, then continue to cook at a roiling boil until all water absorbs.
While potatoes are cooking, make the dressing: add 3 minced garlic cloves, lemon zest, fennel fronds and olive oil to a small mixing bowl. Stir until well combined & set aside.
Once all water has evaporated, let potatoes cool for 10 minutes. Rinse potatoes and pat dry, or just rub off any excess salt. Add to a large serving platter and drizzle dressing over top. Season with freshly ground pepper & serve immediately.