PARTNER POST: Reinvent classic potato dishes to create a new holiday tradition. This year, forget the tried and true recipes and show off your cooking skills with a twist on an old favorite.
Add intrigue to your dinner party menu with the perfect skin of salt crusted potatoes flavored with garlic, herbs, and fennel.
By Julia Gartland
Potatoes and salt are a true match made in heaven. They’re are one of those old-school staples (like rice, bread) that I think we forget about when there’s now quinoa, millet, amaranth, etc. There’s a million starches to choose from, but potatoes and root vegetables will always be beloved in my household.
Although fries are my true weakness, potatoes don’t have to unhealthy to be good. This salt-crusted potato recipe is the perfect holiday side that has a little more interest than your average potato mash. The skin is not only the most nutritional part of the potato, but in this recipe, gets perfectly crusted with salted texture. Once you cook potatoes this way, you’ll never go back. 
Salt Crusted Garlic and Herb Potatoes with Fennel
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Vegetarian, Gluten-Free
Description
Crispy, salty potatoes with a burst of fresh herbs and garlic. Perfect as a side dish for any occasion.
Ingredients
- 2 lbs (907 g) yukon gold or fingerling potatoes
- 3 tbsp sea salt
- 1 small bunch rosemary
- 6 garlic cloves
- 1 lemon (zest and a squeeze of juice)
- 3 tbsp chopped fennel fronds
- 1/4 cup extra virgin olive oil
- Freshly ground pepper
Instructions
- In a large, wide saucepan, add potatoes in an even layer. Add enough water to cover potatoes completely. Stir in sea salt, rosemary, and 3 whole garlic cloves. Bring the mixture to a boil, then continue to cook at a rolling boil until all water is absorbed.
- While potatoes are cooking, prepare the dressing: In a small mixing bowl, combine 3 minced garlic cloves, lemon zest, fennel fronds, and olive oil. Stir until well combined and set aside.
- Once all water has evaporated, let the potatoes cool for 10 minutes. Rinse the potatoes and pat them dry, or rub off any excess salt.
- Add the potatoes to a large serving platter and drizzle the dressing over the top. Season with freshly ground pepper and serve immediately.
Notes
- For crispier potatoes, roast them at 400°F (200°C) for 20 minutes after step 4.
- Substitute thyme or oregano for rosemary if preferred.
- Store leftover potatoes in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 4
Frequently Asked Questions
What does boiling potatoes in heavily salted water actually do?
The salt penetrates the potato skin during cooking, seasoning the flesh from the inside rather than just coating the outside. The result is potatoes that taste well-seasoned all the way through.
What type of potato works best for this recipe?
Yukon Gold or fingerling potatoes are specified because their waxy texture holds up well to both boiling and roasting without falling apart.
Can I skip the fennel fronds?
You can substitute chopped fresh dill or parsley if fennel fronds are unavailable. The fronds add a mild anise note, so the flavor will be slightly different but still good.
Do I need to peel the potatoes before cooking?
No, this recipe keeps the skins on. The skin crisps up nicely during roasting and holds the salt crust, which is part of the texture appeal.
