Recipe: Potatoes Roasted in Salt with Sour Cream and Caviar
Appetizers and SnacksPOTATOES ROASTED IN SALT
"No proportions here, just a method. The potatoes come out of the salt all wrinkly and amazingly tender. Once the salt has cooled down, you can pack it into a jar and reuse it for roasting several times. Just add more salt when you need it.
This is no more elegant way of serving these potatoes than slicing them in half and topping with a dollop of sour cream and as much caviar as you dare. If this isn't going to be a beluga evening, go for salmon roe. Or try dips or sauces. You can even, should you care to, use compound butter."
Coarse salt, such as kosher
Small red-skinned (or heirloom) potatoes, scrubbed
Preheat oven to 400 degrees F.
Spread a layer of salt in a deep baking dish or casserole large enough to hold potatoes in a single layer. Put potatoes in dish and cover completely with more salt.
Roast potatoes 50-60 minutes or until tender. Poke them with a skewer or the tip of a small knife to check. Dump potatoes out onto a tray and knock off salt.
Slice potatoes in half and move them to a serving dish (preferably on a bed of salt). Top with a bit of sour cream and a bit of caviar.
Source: One Potato, Two Potato by Roy Finamore
"No proportions here, just a method. The potatoes come out of the salt all wrinkly and amazingly tender. Once the salt has cooled down, you can pack it into a jar and reuse it for roasting several times. Just add more salt when you need it.
This is no more elegant way of serving these potatoes than slicing them in half and topping with a dollop of sour cream and as much caviar as you dare. If this isn't going to be a beluga evening, go for salmon roe. Or try dips or sauces. You can even, should you care to, use compound butter."
Coarse salt, such as kosher
Small red-skinned (or heirloom) potatoes, scrubbed
Preheat oven to 400 degrees F.
Spread a layer of salt in a deep baking dish or casserole large enough to hold potatoes in a single layer. Put potatoes in dish and cover completely with more salt.
Roast potatoes 50-60 minutes or until tender. Poke them with a skewer or the tip of a small knife to check. Dump potatoes out onto a tray and knock off salt.
Slice potatoes in half and move them to a serving dish (preferably on a bed of salt). Top with a bit of sour cream and a bit of caviar.
Source: One Potato, Two Potato by Roy Finamore
MsgID: 3146009
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Happy New Year - Holiday Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Happy New Year - Holiday Recipes
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (50)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Chuy's Creamy Jalapeno Dip
- Puff Pastry for Mary in AZ
- Ginger Shrimp with Sweet-Spicy Thai Dipping Sauce (not Ruby Tuesday's)
- Pina Colada Fruit Dip (using cream of coconut)
- Satay Meatballs
- Maple-Glazed Chicken Wings (using hoisin sauce and orange juice, baked)
- Gambas al Alcaparra (Grilled Honey Capers Shrimp)
- Pimento Cheese
- Syrian Stuffed Fried Bulgur Wheat /Kibbeh Makli
- Mole Ole Wings
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute