Salt Crusted Potatoes, known as Papa Salada, are a delightful and simple dish where small potatoes are encased in a crust of coarse sea salt, ensuring they cook evenly and emerge perfectly tender. The crust seals in moisture, resulting in creamy potatoes with a hint of saltiness. Seasoned with aromatic herbs and olive oil, these potatoes are a delightful addition to any meal.
Ingredients:
- 1 kg small potatoes
- 1 kg coarse sea salt
- 2 tablespoons olive oil
- 1 teaspoon rosemary leaves
- 1 teaspoon thyme leaves
- 1 teaspoon black pepper
Instructions:
Start by heating the oven up to 400F 200C
Clean the potatoes well and pat them dry
Put some big pieces of sea salt on a baking sheet
Place the potatoes on top of the salt, making sure they are all spread out evenly
Cover the potatoes with the rest of the salt and press it down hard to make a crust
If you poke a potato with a fork, it should be soft after 45 to 50 minutes in a hot oven
Take it out of the oven and let it cool down for a while
Scrub the potatoes gently to get rid of the extra salt
Olive oil, rosemary, thyme, and black pepper should all be mixed together in a small bowl
Pour the seasoned olive oil over the potatoes and gently toss to coat
As a tasty side dish, serve hot
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