Potatoes In Salt Crust

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Potatoes are roasted with a crust of salt, flour, olive oil and rosemary then served with sour cream.
Recipe By: Martha Stewart Magazine February 1999.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 2 cloves of garlic, peeled and cut in half
    • 3 pounds yellow finn, new, or fingerling potatoes (30-40), scrubbed
    • 1 1/2 pounds coarse salt
    • 1/4 cup all-purpose flour
    • 1 cup sour cream


Heat oven to 450°. Rub the garlic over the bottom and sides of a 12-inch-round gratin dish or a cast-iron skillet. Brush a thin layer of olive oil over the pan. Sprinkle the rosemary over the bottom of pan, and place potatoes in a snug layer on top.

In a large bowl, whisk together the salt and flour. Slowly stir in ½ cup water until thoroughly combined. Pour the salt mixture over the potatoes in an even layer, making sure to fill in any gaps between the potatoes.

Roast potatoes 1 hour 15 minutes. Remove pan from oven and let potatoes cool 5 minutes. Invert pan onto a serving platter or in to a large a large bowl. Drizzle potatoes with olive oil, and serve with sour cream.

Additional Notes

Extra-virgin olive oil for baking dish, plus more for drizzling2 tablespoons fresh rosemary leaves
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