Salt-Roasting 101
As San Diegans, we know a thing or two about salt. We taste it on our upper lips after a day at the beach, on the rims of our margaritas, and atop our flaky fish tacos. We feel it in the air on humid ...
Salt roasting potatoes draws out moisture for ultra cripy skins and a perfectly creamy center.
Ingredients
- 2 cups kosher or table salt
- 6–8 fresh or dried bay leaves
- 1 pound baby or fingerling potatoes
- ½ cup extra-virgin olive oil
- 2 cups finely chopped herbs of your choice (we used ¼ cup each dill, mint, parsley, and chives)
- Juice of 1 orange
- Juice and zest of 1 lemon
Instructions
Preheat oven to 425°.
Pour salt into a baking dish or cast-iron pan.
Nestle bay leaves and potatoes evenly in the bed of salt. Pierce through the skin of each potato with a toothpick or the tip of a paring knife for steam to release. Roast until potato skins are wrinkly and crisp and the insides are tender, 30 to 40 minutes. Reserve bay salt for another use.
While potatoes roast, make salsa verde. In a large mixing bowl, whisk together olive oil, chopped herbs, orange juice, and lemon juice and zest. Season with salt to taste.
When potatoes are done, remove from salt bed and transfer to the mixing bowl with salsa verde. Toss to coat, salt to taste using leftover bay salt, and serve warm.
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