Baby new Potatoes in Rock Salt Crust

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

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  • 250 g (9 oz) rock salt
  • 3 free range egg whites
  • 50 g (2 oz) fresh rosemary sprigs
  • 8 garlic cloves, peeled
  • 450 g (1 lb) small new potatoes, well scrubbed


    Baking tiny new potatoes in a salt crust may seem a little excessive. However, not only does it make for an unusual and dramatic presentation but the sealed-in flavours become really intensified – moist and garlicky without being excessively salty.

    Preheat the oven to 230°C/450°F/gas mark 8. In a bowl mix the salt, egg whites, rosemary sprigs and garlic together. Take a baking dish large enough to hold the potatoes in a single layer and spread a thin layer of the salt mixture over the base. Top with the potatoes and cover completely with the remaining salt mixture.

    Bake for 30-35 minutes, until the crust is golden brown and risen. Leave to cool slightly and then crack the crust open with a kitchen hammer or a heavy knife to release the steamy hot potatoes. Brush off the salt and serve.

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