Salt & Pepper Potatoes with a Trickle of Buttermilk

Preparation info
  • Serves


    • Difficulty


Appears in
Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

There’s not much to this — just whole potatoes, scattered with a crunchy salt and pepper mix, then baked in foil. A blob of butter and a little buttermilk makes them soft and creamy. They are simple and so very good, especially with roasted meats. Have the butter and buttermilk at room temperature so they don’t cool down the potatoes.


  • 6-8 medium potatoes
  • about 8 teaspoons pepper salt, plus a little


Preheat the oven to 200°C (400°F/Gas 6). Tear pieces of foil, each large enough to wrap a potato in, and put in a pile. Wash the potatoes well and scrub the skins. Hold each potato over a piece of foil, prick it here and there with a fork, and while still damp (so it sticks) scatter ov