Crunchy Baked Potatoes With Maldon Salt

Harvested by hand from the waters off Essex, England, Maldon sea salt crystals have a great crunch and a remarkably subtle, briny flavor. Uncomplicated foods, such as baked potatoes, show it off to its best advantage.

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  • Servings: 4

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  • 2 pounds small red or Yukon Gold potatoes (about 2 inches in diameter), scrubbed
  • Extra-virgin olive oil
  • Maldon sea salt

How to make this recipe

  1. Preheat the oven to 450°. Pierce the potatoes all over with a fork. Arrange them on the oven rack and bake them for 1 3/4 to 2 hours, or until hard and crisp when tapped with a fork.

  2. Using a serrated knife, split the potatoes without cutting them all the way through. Drizzle with olive oil, sprinkle with Maldon salt and serve.

Contributed By Photo © Frances Janisch Published April 2002

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