Salt-Roasted Baby Potatoes with Sour Cream Horseradish Sauce

Salt Roasted Baby Potatoes on oval black patter with Sour Cream Horseradish Dip in a black bowl garnished with fresh parsley.

5 from 7 votes

Salt-Roasted Baby Potatoes with Sour Cream Horseradish Sauce

Salt-Roasted Baby Potatoes with Sour Cream Horseradish Sauce make a fun side dish or party appetizer! Salt-roasting makes the skins super crispy, the interior beautifully creamy, and it's a great cooking method for baby or "peewee" potatoes.

Prep Time10

Cook Time40

Total Time50

Course: Appetizers and Snacks

Cuisine: American

Diet: Gluten Free, Low Fat, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Potatoes

4 cups kosher salt
2 pounds baby potatoes or peewee potatoes
Parsley for garnish

Sour Cream - Horseradish Sauce

1 scallion white and light green part only, minced
1 cup sour cream
1/4 cup creamy horseradish sauce
1 tablespoon coarse-grain mustard
Dash of Worcestershire sauce
Salt and white pepper to taste

Instructions

Potatoes

Preheat oven to 400 degrees.
Pour 3 cups of salt into a large cast iron skillet.
Nestle the potatoes into the salt, then sprinkle the remaining cup of salt over the potatoes.
Bake in the oven for 35-40 minutes or until the tip of a paring knife can be easily inserted into each potato.
Remove from salt, scraping off any excess as necessary.
Garnish with chopped fresh parsley.

Sour Cream - Horseradish Sauce

Combine all ingredients in a small bowl. Serve with potatoes.

Notes

TIP:

Dry the potatoes well. Pat them completely dry before salting to prevent sogginess.

TIPS FOR USING THE LEFTOVER SALT:

Use in brine for chicken or turkey.
Sprinkle over an icy patch on your sidewalk, driveway or patio.
Keep it in a bucket in your kitchen for putting out a small fire.
Save for roasting more potatoes!

MAKE AHEAD:

Sour Cream - Horseradish Sauce can be made 1-2 days ahead. Refrigerate until needed.

Nutrition