Salt-baked potatoes

Salt-baked potatoes

Papas asadas a la sal

By
From
South American Grill
Serves
8
Photographer
Bonnie Savage

These potatoes have a crisp and golden skin, while the salt crust ensures they are moist and fluffy on the inside. They are infused with a subtle salt flavour, without becoming overly salty and are delicious as they are, requiring no extra seasoning or butter. They are easy to throw onto a barbecue while meat dishes are cooking and they make a very versatile accompaniment to just about any grill.

Ingredients

Quantity Ingredient
3kg table salt
8 roasting potatoes, such as nicola, washed
extra-virgin olive oil, for drizzling (optional)

Method

  1. Preheat a gas or charcoal barbecue chargrill or hotplate to medium.
  2. Put the salt into a kitchen sink and add 1½ cups water. Use your hands to mix together the salt compact, adding a little more water if required.
  3. Cut eight pieces of foil, large enough to individually wrap each potato. Divide half of the salt mixture evenly between the foil pieces. Place the potatoes on top and cover with the remaining salt. Wrap up securely, ensuring each potato is completely encased in salt and sealed in foil.
  4. Place the parcels on the grill or hotplate, or bury in hot coals and cook, turning occasionally, for 45–60 minutes, or until the potatoes are crisp on the outside and tender on the inside. Insert a skewer through the foil and salt layer to test.
  5. To serve, unwrap the foil and crack the salt using the back of a spoon. Remove the potatoes from the salt, dusting off any excess, then drizzle with olive oil, if desired.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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