Salt Crusted Potatoes with Walnut Herb Sauce
This has got to be the easiest way to cook potatoes. Seriously!
These couldn’t be more simple to make as all you do is simmer the baby potatoes in a salt water until they’re tender. When you remove them and let them dry a nice salt crust forms on the outside, which isn’t too salty but just enough to make them addictive and give them a bit of crunch on the exterior.
In this recipe I decide to go the green herb route (as I usually do), which doesn’t have any additional salt to compensate for the saltiness of the potatoes. I use thyme, parsley and rosemary in this sauce but you can use whatever herbs you have on hand here. You could also use another dip here just make sure it isn’t too salty.
Have fun!
- 1.5 lbs yukon gold baby potatoes
- 4 cups water
- 1.25 cups kosher salt
- 1 shallot peeled
- 1 lemon zest, and juice
- 1/4 cup toasted walnuts
- 2 Tbsp chopped rosemary
- 1 cup chopped fresh parsley
- 4 Tbsp olive oil
- 1/2 tsp fresh ground black pepper
- 3 green onions trimmed
- 1 small jalapeno or 1/2 large
- 2 sprigs fresh thyme leaves removed
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In a medium, large pot combine water, salt and potatoes.
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Bring to a simmer and stir together until salt is dissolved.
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Continue to simmer (not boil) stirring occasionally until potoatoes are tender about 30 mins. Test with a knife (if it goes in and comes out easily then they're done).
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Remove from water and set on a cooling rack over a sheet pan for few minutes until a crust forms but they're still hot. Serve with walnut and herb sauce on the side.
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Combine ingredients in a food processor and process until mostly smooth and combined. Some chunks will remain. Add more olive oil or lemon juice if it needs it to be more smooth. Don't salt the sauce because they potatoes will be salty enough.
