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Salt-crusted mini baked potatoes



I really love potatoes, and these little bites of joy were a complete winner at a picnic I organised earlier this year. It’s a Delia recipe, and she serves it with cold chive hollandaise. I’m not a huge fan of hollandaise, so I served some by themselves (they are gorgeous, melt-in-mouth heaps of pleasure with just the oil and the sea salt) and some with small dollops of cream cheese and chopped chives. I served these hot from the oven, passed around the picnic on a vintage plate of my Mum’s. 
 
 
 
 
 
 
 
 
 
 
 
Ingredients: Small red-skinned potatoes (however many you need), extra virgin olive oil and ofcourse sea or rock salt.
 
Method: Scrub the potatoes, dry them, then leave them aside for the skins to dry completely (if you get ready-scrubbed potatoes, just wipe them with damp kitchen paper). Prick them with a fork, then moisten your hands with oil and rub the potatoes to oil them all over. Put about 1 tablespoon (depending on how many potatoes you are using) salt in a bowl and the potatoes in the salt to coat. 
Place the potatoes on a baking sheet and bake for 1 hour, or until crisp and tender. Then, when you’re ready to serve, cut a cross in the top of each potato and gently squeeze up from the base to open out the cut slightly. Arrange the potatoes together on a large warmed vintage plate, complete with doily and top each one with a dollop of cream cheese, some snips of chives, or simply leave them as they are (or add butter for extra filth). 
 

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2 responses to “Salt-crusted mini baked potatoes

  1. What is the difference between baking and roasting?

    • I’m not sure there is much of a difference! These are baked because I don’t use as much oil as I would with roasties and they have a filling – so they look like mini-baked potatoes. Like that old song goes, you say potato, I say pot(ah)to. Baking is supposed to be healthier I guess. Roasting should be dripping in oil!

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