5 Ingredients or Fewer

Salt-Roasted Cranberry Red Potatoes with Crème Fraîche and Chives

November  8, 2013
2 Ratings
Photo by James Ransom
  • Prep time 5 minutes
  • Cook time 40 minutes
  • Serves 4
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

What You'll Need
  • 16 to 20 small Cranberry Red potatoes
  • 4 cups rock salt
  • 1 drop Crème fraîche
  • 1 dash Chopped chives
  • 1 pinch 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.

See what other Food52ers are saying.

  • jane.colton3
  • Vickie
  • LizDV
  • susanb59

7 Reviews

Vickie January 11, 2017
Are these potatoes red inside
LizDV November 18, 2013
Can you reuse the rock salt to roast with again?
Arizona C. November 18, 2013
jane.colton3 November 18, 2013
The two pictures are exactly the same
Arizona C. November 18, 2013
susanb59 November 18, 2013
as clarification, are these sweet potatoes or regular potatoes with a magenta interior?
Arizona C. November 18, 2013
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.