#2 – Salt-Baked Potatoes


I missed you so much! The time has come to learn how to cook one of the most useful recipe there has ever been created… salt-baked potatoes!! I know you’re thinking I have lowered the level of our studies BUT… don’t underestimate the “rogue soul” of potatoes…

First of all… Be careful of what you pick up at the market: you need to select the right kind of potatoes. You must avoid those with a green-tint on the skin because they have been exposed to too much light and have developed the toxin “solanine” which can cause some nasty conditions. Be careful!

For our purpose, I would pick up a starchy and sweet kind of potatoes… the Jewel Yam, the Japanese sweet potato, the Red Gold, the Purple Majesty, the Norland Red and the Kennebec.

Let’s start! Wash the potatoes and remove any trace of dirt or skin before starting peeling them. Then fill a pot with one liter of water and set it to boil. Scrub and peel the potatoes, then cut into 1-inch cubes or smaller but, be careful, don’t pulverize them! When the water starts boiling, add the sliced potatoes and give it a good stir to separate the pieces. Stir occasionally to avoid the pieces from sticking to each other or to the pot. Preheat the oven to 180 °C (365 °F). After more or less 10 minutes, water will have a milky color due to excess starch that we need to eliminate or lower. At this stage, remove all the potatoes from water and leave them get colder. Then rub them all over with olive oil using your hands.

Let’s bake them!!! Take a baking tray, put baking paper on it and then set the pieces of potatoes on it with some rosemary and salt (not too much). Bake the potatoes for 30-40 minutes. Flip them over every 20 minutes and check them by piercing them with a fork. Potatoes are done when the skins are dry and the insides feel completely soft when pierced.


Ingredients for 4 servings:

  • 1 kg potatoes
  • 1 l water
  • Some rosemary
  • Salt