Potatoes in a salt crust

This is such and easy and delicious dish, perfect for a larger dinner party.  In fact, it needs hardly any time to prepare, it can wait if someone is late, it’s fat free for those on a diet, and – to the non initiated – it even looks fancy in its own rustic way.
how to make potatoes in a salt crust
how to make potatoes in a salt crust
  • 2 kg ( 4pounds) medium-small potatoes
  • a few sprigs of fresh rosemary or thyme
  • 2-3 pounds coarse salt
Preheat the oven at 200 C/400 F . Scrub the potatoes well in advance so they will be dry when you need to use them. Do not peel them. Place the rosemary over the bottom of an ovenproof dish and add the potatoes in a single layer. Pack the potatoes together closely and pour over just enough salt to cover them. Do not shake the dish, you do not want too much salt under the potatoes. Bake for about 45 min, or until they are tender (test with the prongs of a fork). Brush off the salt, split in two and serve immediately with a drizzle of real good EVO oil.
Slow cooking gives the best results, but the potatoes can be cooked at higher temperature (max  230 C/450 F ) for a shorter time. They keep warm for a long time under the salt crust, so you can prepare them up to one hour in advance
a simple potato dish enhanced by good extra virgin olive oil
a simple potato dish enhanced by good extra virgin olive oil


  1. This simple dish looks so tasty, such a perfect combination of three ingredients. My outside pizza oven survived, so we can enjoy some late autumn picnics and use the oven to bake this dish!! Your posts bring me joy. This is my kind of food. Thankyou Letizia,

  2. Ciao Morgana, I will be looking forward to read about your picnics! Everybody loves this dish, it’s so easy one wonders: how comes I did not cook it before?

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