Recipe

Tiny Baked New Potatoes Recipe

Add Step-by-Step Photos	Decobabe / All my dishes 2 years, 6 months ago This is a part of an incredible antipasto course I was served in Carovigno, Puglia, Italy. It was one of the two best things among twenty dishes! Prep:5m Cook:60m Servings:6	Decobabe
	puglian italian easy lowcal

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Ingredients

2 pounds (1 kilo) of the tiniest new potatoes you can find

olive oil the best you can get

1-2 pounds coarse salt Kosher or pickling salt

Directions

Preheat the oven to 400°F or 200°C

Wash the potatoes well and dry them

Coat your hands with a bit of olive oil and then rub the potatoes so they are lightly coated.

Put a thin layer of the salt into a baking dish-- I use a soufflé dish--then a layer of potatoes, cover with salt, more potatoes, until the dish is filled with salt covered potatoes.

Tuck the dish into the hot oven and bake them for up to one hour-- it may take less, so try them beginning at 35 minutes. They will be soft to a squeeze when they are done.

Take the potatoes out of the oven and using paper towels, remove the excess salt. When the salt is cooled, you can store it in a bag to use the next time.

The salt holds even heat against all surfaces of the potatoes and also removes excess water as they cook.

The photos show round potatoes raw and ready for the oven and then a dish of new baking-type potatoes, done to a turn.

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Comments

decobabe 2 years, 6 months ago said:
These can be eaten hot or at room temperature. You don't put anything on them, just bite and yum! There's a little residual salt on them.

chefjeb 2 years, 6 months ago said:
Great recipe, photos and explanation of the recipe. This is what this site needs instead of people plagiarizing cookbooks and posting recipes they haven't even tried. Thanks!

kristopher 2 years, 6 months ago said:
Yeah, excellent post. Thanks!

zena824 2 years, 6 months ago said:
These look great.... Will give them a try...

linebb956 2 years, 5 months ago said:
Had these with our BBQ today... They were AWESOME and so simple. We did them in the oven then put on grill to keep hot till we ate. It worked perfect! Wonderful Post.. will have again and again!

decobabe 2 years, 5 months ago said:
See? Pick the right ingredient and nature and technique will provide the rest! I loved these when I fist ate them in March. I make them once a week now that the season for new potatoes is lively.

iyapotzki 2 years, 5 months ago said:
Ill try this recipe tonight. im so excited!

decobabe 2 years, 5 months ago said:
Haha! I'll get all you USians eating healthy like Italians before you know it.

keeperrox 2 years, 5 months ago said:
I hope you don't mind me adding this to a Fresh Food Cooking group I started. Looks great!

allican 2 years, 3 months ago said:
I made these last night and thought they were delicious. Had a little trouble getting enough salt off until I worked out that tossing them from hand to hand works well. Have you tried adding herbs to the salt?

allican 2 years, 3 months ago said:
I used iodized sea salt - coarse but maybe too small? I was wondering too about the salt preventing the herb flavour from going into the potatoes but I think I will give it a try. Not that they need anything at all, just to see.

Gloves are a good idea as well. I'm looking forward to trying more of your recipes :)

decobabe 2 years, 3 months ago said:
If you click on the pic above, you will see that I used a really coarse salt. I think that's your problem. Try Kosher or pickling salt.

allican 2 years, 3 months ago said:
I made these again last night and put some rosemary in with the salt - very nice, just a hint of the herb with a beautiful aroma. Lemon grass is in season here so I think I'll give that a go as well. Lovely recipe, thank you.

noir 2 years, 2 months ago said:
Excellent! :)

decobabe 2 years ago said:
It appears to me that my cookery theory is proved. The best ingredients treated simply and with respect makes the best and most-lasting good food. And that's what's really Italian.

Thanks for all the comments. I love hearing from you.

nakedchef 1 year, 12 months ago said:
I love potatoes, and I know I'll love this recipe, I'll make this tomorow thanks

adacowan 1 year, 11 months ago said:
These sound GREAT not to mention simple! Great post, thanks for sharing!

kochhexe 1 year, 11 months ago said:
That tastes sooo good! had something like it in spain, was served with two salsas, one red and hot and one green. who needs more?

momo_55grandma 1 year, 7 months ago said:
I love new potatoes

decobabe 1 year, 7 months ago said:
I make these all the time. Last week for a client I made them and served them with fresh goat cheese as an appetiser.

zereh 1 year, 7 months ago said:
Made these last night ... A definite keeper! I love your food philosophy and am trying to absorb it as my own.

***The best ingredients treated simply and with respect makes the best and most-lasting good food.***

decobabe 1 year, 7 months ago said:
Golly, zereh! I'm so happy I reached across an ocean and you heard me. You know this current combination of finite resources of food and economic hard times means we should all look again at how we feed ourselves. Following that philosophy immediately reduces waste, which it is said is between 25% and 33.3% of western food supplies.

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