Potatoes Baked in Salt Crust
Photography by Photography by Nick Tresidder.
Serves: 6
INGREDIENTS
1.5 kilos small waxy potatoes, well scrubbed
extra virgin olive oil 1 kilo rock salt
few sprigs of fresh rosemary
1 cup flour
1⁄2 cup water
METHOD
Preheat the oven to 180oC.
Heat a little olive oil in a large (approximately 28cm) oven-proof sauté pan and quickly brown the potatoes.
Combine the rock salt, rosemary, flour and water. Spoon this over the potatoes, and press it in well.
Bake the potatoes for one hour.
Remove from the oven and invert onto a bread board. It will all stay together in one piece.
Simply pick the potatoes out, brush off any salt and eat them up!
Serves 6
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!