Perfect side dish for grilled meat or fish! You can never go wrong with Portuguese Salt Crusted Baked Potatoes. No mixing or measuring is required. Oh, and no mushy potatoes either!
This dish is another favorite from our Lisbon trip.
We’ve had it with grilled meat, grilled seafood, and bacalao — and they never disappoint.
Do not think that the potatoes would be salty.
Nope. The salt only gives it a hint of saltiness. Just enough to make the natural flavor of the potatoes shine.
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- Potatoes – new potatoes or baby potatoes are great for making these salt crusted potatoes.
It’s also better to keep their skin on, so make sure you rinse them properly.
- Salt – sea salt is excellent for this salt crusted potatoes recipe.
Unfortunately, iodized salt does not work because of its texture.
- Parsley – fresh parsley is only for garnish, so it’s optional.
Start preparing your salted baked potatoes by preheating the oven to 200°C (375°F).
Spread half of the salt into the pan using a cast-iron skillet or a medium-sized roasting pan.
Use your hands to even out the top (photo 1).
Place the potatoes on top of the salt.
Add the remaining salt on top of the potatoes.
Try to even out the distribution of the salt (photo 2).
Place the skillet or roasting pan in the oven for forty-five to fifty minutes, or until the potatoes are cooked.
Set aside to cool the potatoes a bit.
Once they are cool enough to handle, remove your salt crusted potatoes from the pan and serve.
- Make sure you even out the salt before and after adding the potatoes.
- Try to use potatoes of identical sizes. It helps cook the salt crusted potatoes at the same time.
- Keep the skin on the potatoes; just don’t forget to wash (or brush) them properly.
This is such an all-around side dish.
It’s perfect with rich, flavorful meat like grilled ribs or steak and is also excellent with simple fried dishes like mixed fried seafood — the salt crusted baked potatoes will never overpower these mains.
Do not throw the salt after cooking. You can reuse it, just not for seasoning any dish or food.
See how easy it is? Give these baked potatoes with sea salt crust this weekend!
Portuguese Salt Crusted Baked Potatoes
- 1 pound potatoes (500 grams)
- 2 cups sea salt
- parsley, for garnish (optional)
- Preheat oven to 200°C (375°F).
- Add half of the sea salt into a medium-sized cast-iron skillet or roasting tray. Use your hands to even out the salt.
- Place the potatoes on top of the salt.
- Add the remaining salt on top of the potatoes. Try to do this evenly. There is no need to cover an entire potato with salt.
- Place the skillet or tray into the oven for 45 to 50 mins, or until the potatoes are cooked.
- Take the skillet or tray out of the oven. Set aside to let the potatoes cool.
- Transfer the potatoes into a plate and serve.
- Cook’s Tip #1: Baby potatoes (also called new potatoes) are the best kind to use for this dish.
- Cook’s Tip #2: Try to keep the potatoes in equal sizes to help in cooking them at the same time.
- Cook’s Tip #3: Do not remove the skin, so make sure you rinse them properly.
- Cook’s Tip #4: Iodized salt will not work for this salt crusted potatoes recipe because of its texture.
- Cook’s Tip #5: Do not throw the salt after using them. Instead, store them in a dry place and reuse them — but absolutely NOT for seasoning.