SALT-BAKED BABY POTATOES — SIMPLE, FLAVORFUL, AND NOSTALGIC

These small potatoes, baked in a crust of salt, release an incredible aroma and remind me of grandma’s traditional baked potatoes in the “ler.” Their small size ensures they cook perfectly without being mushy inside.

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🕒 Prep Time: 5 min

🍳 Cook Time: 45 min
🍽️ Yields: 3-4 servings

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Ingredients

• Small potatoes (about the size of ping-pong balls)
• Coarse salt (enough to cover potatoes in a thick layer)

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Instructions

1. Spread a thin layer of coarse salt in the bottom of a baking tray.
2. Wash the potatoes thoroughly with a rough sponge and dry them with paper towels.
3. Arrange the potatoes on the salt layer.
4. Cover the potatoes completely with another thick layer of coarse salt.
5. Bake in a preheated oven at 250°C (480°F) for 45 minutes.
6. Remove potatoes from salt crust. The salt crust will come off easily.
7. Serve immediately — no extra salt needed since potatoes absorb plenty of seasoning while baking. Optionally, serve with butter.

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🍽️ Serving Suggestions

Enjoy these salt-baked potatoes as a simple side dish with roasted meats or grilled vegetables. They’re perfect plain or topped with a dollop of butter or sour cream for a comforting treat.

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📝 Final Thoughts

Baking potatoes in salt intensifies their natural flavor while keeping them perfectly tender inside. The crispy salt crust is easy to remove and creates a beautiful rustic presentation — a must-try for any potato lover seeking simple yet delicious comfort food.