Sunday, 17 September 2017

Salt Crusted Potatoes

There are some recipes you try and then there are some recipes you are very excited to try. This one fell in the second category. I had this recipe bookmarked since about four years and finally got down to making it the other day.

It has a completely rustic look and that is what attracted me to it and I should add absolutely easy peasy. I had seen the recipe in this post and I have by and large used the same recipe with just a few minor tweeks.

Adapted from here.

Here is how I went about it:


300 grams of baby potatoes,
2 tsps of rock salt,
Water as required


4-5 large garlic cloves,
Green chillies to taste (I used about 5 spicy ones),
¾ cup of coriander leaves,
1 tsp powdered cumin,
2 tsp lemon juice,
2 tsp olive oil


Scrub the potatoes clean. Place them in a shallow vessel so that the potatoes lie in a single layer.

Sprinkle the salt and add water till the potatoes are just covered.

Get it to a boil and then lower the heat and cook uncovered till all the water is evaporated and the potatoes are cooked. Cook further till the potatoes take a wrinkled look. That’s it they are ready to serve.

For the dip, blend together the garlic, green chillies, coriander leaves, cumin powder, lemon juice and olive oil to a smooth paste. Please note that there is no salt in this blend.

Serve the potatoes with the dip and enjoy the rustic look.