Salt-Baked New Potatoes With Pink-Peppercorn Butter

Name: Salt-Baked New Potatoes With Pink-Peppercorn Butter
Total time: 45 min
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 2 pounds small, yellow-fleshed waxy potatoes (it’s fine if skins are red or purple or yellow); 2 pounds kosher salt; 2 tablespoons fresh rosemary needles, stripped from their branch; 2 tablespoons pink peppercorns; 1 tablespoon pink peppercorns; 1 or 2 soft, velvety branches of rosemary (versus the very stiff, broom-bristle kind); 4 ounces salted Irish butter, tempered at room temperature until cool and waxy

By Gabrielle Hamilton

Published Oct. 4, 2020

Salt-Baked New Potatoes With Pink-Peppercorn Butter — Photograph by Heami Lee. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.

Total Time: 45 minutes
Rating: 4(1,292)
Comments: Read comments

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.

Featured in: Buried in Salt, These Potatoes Are a Joy to Eat

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Ingredients

Yield:6 to 8 servings

For the Potatoes

2pounds small, yellow-fleshed waxy potatoes (it’s fine if skins are red or purple or yellow)
2pounds kosher salt
2tablespoons fresh rosemary needles, stripped from their branch
2tablespoons pink peppercorns

For the Compound Butter

1tablespoon pink peppercorns
1 or 2soft, velvety branches of rosemary (versus the very stiff, broom-bristle kind)
4ounces salted Irish butter, tempered at room temperature until cool and waxy

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 400 degrees. Wash the potatoes.
Step 2
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.)
Step 3
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 ½-inch thick.
Step 4
Nestle the potatoes into the sand, close to one another but not quite touching, if possible.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.

Ratings

4 out of 5

1,292 user ratings

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Comments

Pam4 years ago

That's a lot of salt to discard. Can it be reused?

Sara4 years ago

save the dried salt to clean your cast iron pans

Scott B4 years ago

Syracuse Salt Potatoes achieve the same effect with only 1 1/2 cups of salt for 3 lbs of potatoes.

tom2 years ago

Please those 400 degrees are those Celsius? Sorry for asking seemingly inexperienced.

Love2 years ago

Baked for 40 minutes, used white peppercorn instead of pink in the salt mixture, and served with chives and sour cream instead of compound butter. Turned out delectably delicious! The salt mixture can be reused to bake more potatoes if you save it in an airtight container. When ready to use, simply add water until the salt mixture is the texture of wet sand, add some fresh herbs, resculpt around fresh potatoes, and you once again have amazingly tender baked potatoes!

mollyharbour3 years ago

I am ALL for not wasting, however, one thing our world does not have a deficit of is salt!

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