Salt-Crusted Baby Potatoes
Fluffy inside, crisp and salty outside. A side dish that fully shows up.
These little golden potatoes get the full treatment—boiled until tender, then baked under a crust of coarse salt that seals in moisture and creates the most satisfying skin. Think: tender on the inside, crackly on the outside, and dangerously snackable. Serve them with herby sour cream, a pat of soft butter, or just as they are—honestly, they don’t need much.
🍴 Ingredients (Serves 4–6):
1.5–2 lbs baby Yukon gold or red potatoes
1 Tbsp olive oil
1–1½ cups coarse kosher salt (NOT fine salt)
A few sprigs of fresh rosemary or thyme
Optional for serving:
Soft butter
Chopped chives
Flavored sour cream (see below)
🔥 Instructions:
1. Boil the Potatoes (Par-Cook)
Scrub potatoes clean and place in a pot with cold water. Bring to a boil and simmer for 10–12 minutes until just tender when pierced with a fork.
→ You're not fully cooking them—just softening for the fluffiest inside.
Drain and let them cool slightly. Pat dry.
2. Oil + Arrange
Preheat your oven to 425°F.
Rub the potatoes with olive oil, then place in a snug baking dish or oven-safe skillet in a single layer. Nestle rosemary or thyme sprigs among the potatoes.
3. Cover with Salt
Pour the coarse salt evenly over the potatoes—it should sit in the crevices, partially covering them but not completely burying them.
4. Bake to Finish
Bake uncovered for 25–30 minutes, until skins are crisp and salt-crackled. You’ll know they’re ready when the salt forms a crust and the potatoes are golden and lightly wrinkled.
5. Brush + Serve
Remove from the oven and gently brush off most of the salt. Leave a few flakes behind for that addictive first bite. Cut a small slit in each, add a pat of butter or a spoonful of herbed sour cream, and sprinkle with fresh chives if you’re feeling fancy.
🌿 Herbed Sour Cream Dip:
Whisk together:
1 cup sour cream
2 scallions, minced
2 Tbsp chives
1 Tbsp Dijon mustard
Salt + freshly ground black pepper to taste
🥂 Hosting Tip:
Serve these in a warm bowl with dipping sauces or alongside grilled veggies and your favorite protein. They’re effortless, elegant, and way more interesting than a standard roasted side.