Occasionally, I come across a cooking trick that I become excited about and want to use over and over again. This recipe happens to include two of those simple methods for making everyday ingredients special.
The first one that I have been using a lot in my cooking is salt crusting. I already shared the magic that salt roasting does to a simple roast chicken. When I heard about adding obscene amounts of salt to the water you cook your potatoes in, I knew I needed to try it to see how they would turn out. The result? The creamiest potatoes I have ever had. As the potatoes boil in the high salinity water, they shrink due to loss of excess moisture. This might sound like a bad thing, but it actually results in a potato that is dense in both texture and flavor. Not only that, but their skins become perfect for crisping. Add a little butter and some herbs or spices, give them some time in a hot oven, and you have some seemingly unassuming potatoes that pack a surprising amount of flavor and a perfect contrast of crispy skins and creamy interiors.
And speaking of the seasonings, that brings me to the second trick for elevating simple ingredients–Glory Kitchen Spice and Nut Mixes. I first found out about them when I began following Glory Kitchen’s gorgeous Instagram feed, and fell in love with the product when Margie, the wonderfully down to earth and detail-oriented owner, sent me some spices to try.
I generally don’t use a lot of store bought spice mixes, but these are different. The blends have a mix of ingredients such as nuts, seeds, spices, and even dried fruit. Because they are well balanced and surprisingly fresh tasting for a dried mix, these spice blends are incredibly versatile and can be used while cooking or to finish a dish. One of my favorite blends is the Provence, which I used for this recipe. As good as salt crusted potatoes are alone, the French flavors of this mix make these potatoes even better. So grab some potatoes, lots of salt, and check out Glory Kitchen to make this simple side dish recipe that you will keep coming back to.
*Disclaimer: Glory Kitchen sent me some mixes just to try months ago, but not in exchange for this post. I just love their blends and this recipe, and wanted to share!
- 3 lbs small yukon gold potatoes, washed well
- ½ cup kosher salt
- 6 tablespoons butter, melted
- 2½ tablespoons Glory Kitchen Provence Nut and Spice Mix, or herbs of your choice
- In a large sauce pan, add potatoes and just enough water to barely cover them. Add salt, stirring well to combine. Turn heat to high, bring to a rapid boil, then lower heat to about medium-high to maintain a steady boil. Continue boiling until nearly all the liquid is evaporated and potatoes have a white powdery salt crust on them, about 45 minutes. Remove from heat and drain any liquid left.
- Preheat over to 425 degrees F. Stir together melted butter and Provence mix. Arrange potatoes in a single layer on a baking dish, and drizzle with about half of the butter mix to lightly coat. Bake in preheated oven, about 15 minutes, until skin is crisped and beginning to brown slightly. Serve warm, drizzled with additional butter mix.
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