Salt-Roasted Cranberry Red Potatoes with Crème Fraîche and Chives

By • November 8, 2013 • 6 Comments

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Author Notes: Choose small potatoes for this recipe. They will cook faster and make a very pretty hors d'oeuvre or side dish. The bright red flesh of the Cranberry Red potatoes is striking when accented with the green chives and white cream. AliceWaters

Serves 4

  • 16 to 20 small Cranberry Red potatoes
  • 4 cups rock salt
  • Crème fraîche
  • Chopped chives
  • Freshly ground black pepper
  1. Preheat the oven to 375° F.
  2. Wash and dry the Cranberry Red potatoes well.
  3. Spread out the potatoes, leaving a half inch of space between them.
  4. Pour over enough rock salt to barely cover them -- you should be able to see the potatoes.
  5. Roast until tender, about 40 minutes.
  6. Remove from the salt or keep warm on top of salt until needed.
  7. When ready to serve, cut a cross into the top of each potato with a small sharp knife.
  8. Squeeze the potatoes to create and opening and fill with a small dollop of crème fraîche, a pinch of chopped chives, and a grind of freshly ground black pepper.
  9. Serve immediately.
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about 1 year ago LizDV

Can you reuse the rock salt to roast with again?

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about 1 year ago Arizona Chef

yes

Stringio

about 1 year ago jane.colton3

The two pictures are exactly the same

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about 1 year ago Arizona Chef

yes

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about 1 year ago susanb59

as clarification, are these sweet potatoes or regular potatoes with a magenta interior?

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about 1 year ago Arizona Chef

This recipe is using small red potatoes - not sweet potatoes, though there is no reason you could not use the same technique on baby sweet potatoes.