Salt-Baked New Potatoes With Pink-Peppercorn Butter Recipe (2024)

That's a lot of salt to discard. Can it be reused?

save the dried salt to clean your cast iron pans

Syracuse Salt Potatoes achieve the same effect with only 1 1/2 cups of salt for 3 lbs of potatoes.

Just reuse it? It's now 400F oven disinfected salt, with possibly just a few crumbs of potato skin in it. It's just salt, it doesn't go rancid or such :)

I have been cooking this dish for decades, however I rinse the potatoes and nestle them in about an 1/2 to 3/4 inch of kosher salt, potatoes still damp. Do not pierce them. I roast at high heat, 400F. When they come out, lift them out of the salt & brush some of the salt away. I serve them with a compound butter. I save the salt, bashing with the meat pounder & place in a plastic tub with tight lid. I use it several times. One other point, pink peppercorns are related to cashew family.

Any herb or seasoning that you like to use with potatoes should be fine with this. Thyme, sage, or oregano are obvious alternatives, but there are a gazillion others -- really you should just try whatever you want. Or leave it out. Salt potatoes are meant to be a simple, comforting dish, so it's ok to let the potatoes speak for themselves.

What else can the salt be used for if you don't have cast iron pans? Kosher salt can be expensive (ditto, pink peppercorns), and that's a lot to have to toss.

Do you have to pierce the potatoes first, as you usually do before they go into an oven?

Yes. You can make a brine or use it for pasta water as long as the salt isn't burnt

Some of the questions here about subs and omissions of rosemary, the pink peppercorns, begs the question of how these people can actually get out of bed in the morning and navigate their day.

Regular cheap and easy Syracuse salt potatoes made difficultand expensive! I admit the idea of rosemary scented air from the oven version sounds lovely, though.

i think i counted 4 or 5 ppl saying they re-use it (after letting it dry out, and then storing it in its own container). thanks to them for that info! i hope we see a response from the author/editor as well. when NYT switched to a subscription service, much ado was made about all they provide for free, when really it's most often just a recipe and a stylized photo. even if an editor (or other user!) does reply, they've still not upgraded their comment system to even notify the person who asked.

My guess is: no. I had no idea how diverse different types of salt were until I watched Samin Nosrat's series "Salt, Fat, Acid, Heat". Their structure, the effects they have on food and even... how "salty" they are. Highly recommended! The cookbook is really good too.

It's regular rosemary, she's just saying look for the younger twigs on the plant. And while pink peppercorns aren't available at most grocers they are 1000% worth the online purchase. You might consider me la-di-dah for saying this, but champagne w/ a splash of grapefruit juice and crushed pink peppercorns is literally the best mimosa ever.

My father reused the salt. Kept It in his special Pyrex potato pan. Here you may need to renew the peppercorns and Rosemary.

Please those 400 degrees are those Celsius?Sorry for asking seemingly inexperienced.

Baked for 40 minutes, used white peppercorn instead of pink in the salt mixture, and served with chives and sour cream instead of compound butter. Turned out delectably delicious! The salt mixture can be reused to bake more potatoes if you save it in an airtight container. When ready to use, simply add water until the salt mixture is the texture of wet sand, add some fresh herbs, resculpt around fresh potatoes, and you once again have amazingly tender baked potatoes!

I am ALL for not wasting, however, one thing our world does not have a deficit of is salt!

Did anyone else find the potato’s to be almost inedibly salty? We used kosher coarse and the result was very, very salty.

This was such a fun, dramatic way to present potato’s at a casual dinner party. The potato’s become sooo flavorful, I highly recommend this for folks who are usually potato averse.

Prepared at Halloween as "graveyard" potatoes, with small spade and pitchfork type implements. Fun for kids of all ages.

This was too salty for my liking

Not much different than regular roast potatoes except for all the wasted salt and the clean up involved.

Cook time is 30 to 40 minutes. If I wanted to do a version of this in a restaurant setting, what is the best way to pick up the potatoes a-la-minut? Can they be stored and reheated?

I don't get it...lots of effort to cook these potatoes but the result is no different than baking some little potatoes and sprinkling them with salt and butter.

I generally dislike this kind of fussy, wasteful, silly recipe. Am I missing something that either baking potatoes or roasting them with rosemary won't bring to the table, other than pretension?

I think I'll try a salt-baked chicken with this salt next weekend.

Hi! This recipe is delicious and worth making! I have made it twice now - partially because I agree is a lot of sale to waste. Make it once, then cool the salt (complete with rosemary springs, peppercorns, everything) and pour it back into box. (I used entire 3 lb. box of Morton's kosher salt.) Tape up box. When ready to make again, open up the salt, wet as instructed and do again. I did not even use new rosemary and was still delicious (again)! Texture of potatoes great, creamy inside. Enjoy!

Is it possible to cook this in a cast iron pan or will the salt ruin it?

I just made these, and oh were they good! I only had 1b of potatoes and I used about 1.5 lbs of salt. I had mixed peppercorns and they worked just fine with the rosemary. I ate them plain and my husband swiped them through French butter. They smelled incredibly fragrant when they were baking. Fun to make and fun to eat! Definitely a winner in my book!