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.

 

Slideshow: Delicious, Quick Side Dishes

 

  • Servings: 4

Related Video

More Videos
Ludo Lefebvre’s Ultimate Ratatouille

Ingredients

  • 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





457744 recipes/crunchy-baked-potatoes-maldon-salt 2013-12-06 Marcia Kiesel spring|winter|roasting|christmas|easter|thanksgiving|british|side-dishes|4|healthy|staff-favorite|vegetarian april-2002,baked potato,maldon salt,Marcia Kiesel,crunchy potatoes,briny salt recipes,crunchy-baked-potatoes-maldon-salt 457744
Close