Guest Editors

Alice Waters' Salt-Roasted Potatoes with Crème Fraîche and Chives

By • November 18, 2013 • 27 Comments

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This week's guest editor is Alice Waters, the visionary behind Chez Panisse and The Edible Schoolyard Project. All week, she'll be sharing recipes from her latest cookbook, The Art of Simple Food II, answering our questions, and inspiring us to get a little dirt on our sleeves. We'll also be giving away a copy of her new book each day!

Today: Alice Waters introduces us to a new potato variety, and a new way to roast potatoes.

Alice Waters's Salt-Roasted Cranberry Red Potatoes on Food52

It is easy now to find many varieties of potatoes at the market or the nursery -- yellow-, pink-, and purple-fleshed; waxy and floury; baby, fingerling, and new. Cranberry Red are super-sweet and magenta inside, and I love roasting them in salt. Choose small potatoes for this recipe; they will cook faster and make a very pretty hor d'oeuvre or side dish. The bright red flash of the Cranberry Red potatoes is striking when accented with the green chives and white cream.

Salt-Roasted Cranberry Red Potatoes with Crème Fraîche and Chives

16 to 20 small Cranberry Red potatoes
4 cups rock salt
Crème fraîche
Chopped chives
Freshly ground black pepper

See the full recipe (and save and print it) here.

Photo by James Ransom

We're giving away a copy of The Art of Simple Food II! To enter, tell us in the comments: What's your favorite type of potato to cook? We'll choose a winner this Friday, November 22 -- unfortunately, we can't ship outside the US.

Jump to Comments (27)

Tags: alice waters, potatoes, side dish, Thanksgiving, The Art of Simple Food, Guest Editors, rock salt

Comments (27)

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10 months ago Shannon

Purple potatoes are my favorite

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10 months ago Karina Navarro

I think I love them all...

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10 months ago Lynne Ballerstedt

Fingerlings, of late! Parboiled, oven roasted or grilled with olive oil, garlic, rosemary, and Italian parsley.

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10 months ago Jessie

I love new red potatoes, oven roasted with olive oil and rosemary.

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10 months ago Linda S.

Yukon Gold roasted with salt and olive oil and a little rosemary.

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11 months ago Krista

New potatoes roasted with salt and olive oil and some parmesan cheese... yum!

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11 months ago andie

I prefer yellow/golden potatoes because of the smooth texture.

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11 months ago Kate

Yukon Gold (or similar) - smashed, pan-fried, and topped with parsley-walnut pesto!

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11 months ago enbe

I love tiny gold potatoes for cooking but I'm always tempted by purple ones (my favorite color!) to roast.

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11 months ago Allison (Spontaneous Tomato)

I love new red and purple potatoes for curries, and yukon golds for roasting!

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11 months ago SallyM

My favorite type of potatoe is new potatoes just dug up from the garden and boiled for a few minutes then tossed with butter and salt and pepper. Yum.

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11 months ago sfielding

I love all the waxy potatoes!

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11 months ago Audrey

Fingerling potatoes! They're such a fabulous side dish. Plus they're cute!

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11 months ago CarlaCooks

I don't think I've ever met a potato I didn't like, not a preparation I didn't like. I suppose my favorite potato is tiny little new potatoes; I simply roast them with plenty of olive oil, salt, and rosemary. But I also love mashed potatoes; add some goat cheese and roasted garlic and I'm in heaven!

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11 months ago KimmyV

I love Yukon golds. They are great for making latkes

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11 months ago Hannah Robie

Sweet potatoes for sure- but for a classic white potato I love to choose something small and buttery with a thin waxy skin- especially purple and rose fleshed varieties!

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11 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I love red potatoes, unpeeled, because they are so versatile, and subtly beautiful in their own way. These cranberry reds certainly are pretty, though -- striking like beets but, I expect, without the bleeding to make everything within a mile deep pink. I'll have to try to find them! Haven't seen them yet in the farmers' markets I frequent. ;o)

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11 months ago ATG117

When im not making sweet potatoes for myself, I love making fingerlings. They always look lovely and they cook quickly. But as a child, my favorite side my mon made was mashed potatoes with Carmelized onions.

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11 months ago sexyLAMBCHOPx

Baked "fries" with sea salt.

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11 months ago Cosmolyn Sewell

Purple potatoes in a hash with other veggies like zucchini, onion, and mushrooms