Salt-Roasted Cranberry Red Potatoes with Crème Fraîche and Chives
AliceWaters
Photo by James Ransom
- Serves
- 4
- Prep Time
- 5 Minutes
- Cook Time
- 40 Minutes
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.
Ingredients
- 16 to 20 small Cranberry Red potatoes
- 4 cup rock salt
- 1 drop Crème fraîche
- 1 dash Chopped chives
- 1 pinch Freshly ground black pepper
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Directions
- Step 1
Preheat the oven to 375° F.
- Step 2
Wash and dry the Cranberry Red potatoes well.
- Step 3
Spread out the potatoes, leaving a half inch of space between them.
- Step 4
Pour over enough rock salt to barely cover them -- you should be able to see the potatoes.
- Step 5
Roast until tender, about 40 minutes.
- Step 6
Remove from the salt or keep warm on top of salt until needed.
- Step 7
When ready to serve, cut a cross into the top of each potato with a small sharp knife.
- Step 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.
- Step 9
Serve immediately.