Best 2 Salt Baked New Potatoes With Pink Peppercorn Butter Recipes

Embark on a culinary journey with our delightful Salt-Baked New Potatoes with Pink Peppercorn Butter. This simple yet elegant dish showcases the harmonious blend of flavors and textures that will tantalize your taste buds. Perfectly crispy on the outside and fluffy on the inside, these potatoes are coated in a fragrant salt crust that enhances their natural sweetness. The accompanying Pink Peppercorn Butter adds a touch of piquant spice and a nutty aroma that complements the potatoes beautifully.

In addition to this main recipe, we offer a delightful selection of variations to cater to diverse preferences and dietary needs. Indulge in the vibrant flavors of Roasted New Potatoes with Garlic and Herbs, where roasted potatoes are infused with aromatic garlic and a medley of herbs, creating a symphony of savory flavors. For a vegan delight, try our Salt-Baked Sweet Potatoes with Maple-Tahini Butter, where sweet potatoes are transformed into a delectable treat with a drizzle of sweet maple syrup and a creamy tahini butter.

If you're seeking a gluten-free option, our Garlic Roasted Potatoes with Lemon and Thyme deliver a tantalizing combination of roasted potatoes, zesty lemon, and fragrant thyme. And for those who love a spicy kick, our Szechuan-Spiced Roasted Potatoes with Scallions and Sesame Seeds offer a fiery twist with a blend of Szechuan spices, scallions, and sesame seeds.

Whichever recipe you choose, our Salt-Baked New Potatoes with Pink Peppercorn Butter and its accompanying variations promise an unforgettable culinary experience. These dishes are not only easy to prepare but also versatile enough to serve as a delectable side dish for any occasion. So, gather your ingredients, preheat your oven, and let's embark on a delightful journey of flavors and textures.

Let's cook with our recipes!

CRISPY SALT AND PEPPER POTATOES

Crispy Salt and Pepper Potatoes image

These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.

Provided by Dan Kluger

Categories Potato Appetizer Side Fall Quick & Easy Egg Thyme Parsley Rosemary Thanksgiving

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 large egg whites
1 pound new potatoes (about 1 inch in diameter)
2 teaspoons kosher salt
¾ teaspoon finely ground black pepper
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 teaspoon finely chopped parsley

Steps:

Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn't be any liquid whites in the bowl). Add the potatoes and toss until they're well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they're not touching) and roast until the potatoes are very crispy and tender when poked with a knife, about 20 minutes (depending on the size of the potatoes).
Transfer to a bowl and serve.

PERFECT SALT BAKED POTATOES

Perfect Salt Baked Potatoes image

I've been on a long and potato filled journey searching for the perfect baked potato for some time now. I might have found it recently... or at least nearly. The same method that's been used for ages to bake fish has a similarly mystical effect on the common russet. The salt super heats all around the spud, holding moisture in...

Provided by Maggie May Schill

Categories Other Main Dishes

Time 1h35m

Number Of Ingredients 8

Ingredients

4 russet potatoes (baking potatoes)
2 lb salt (basically two containers)
1 full garlic bulb
3 sprig(s) rosemary
1 tsp finely diced fresh rosemary
1/2 c salted butter, softened
1/2 tsp black pepper
4 tsp extra virgin olive oil

Steps:

1. Preheat oven to 450'F
2. With a vegetable brush rinse and scrub down 4 russet potatoes. Set on a paper towel to dry completely.
3. In a 13X9X2 inch baking dish pour out your salt and spread evenly. Bury your three rosemary sprigs in the salt in three separate locations. Make sure there is a decent amount of space between sprigs.
4. Take your garlic and clean off the outer layer of papers from it. With a sharp knife cut just the very tip-pity top of the garlic bulb off to expose a bit of the garlic's flesh.
5. Set the garlic bulb in a corner of the pan, burying it in the salt a tiny bit.
6. Take each cleaned and dried potato and bury in half way in the salt. DO NOT COMPLETELY COVER... only half way, sort of nestled in there. Make sure there is at least an inch in between each potato.
7. Cover the baking dish with foil and seal tightly.
8. Bake on the center wrack for 75 minutes.
9. After the 75 minutes, take the baking dish out of the oven. Remove the garlic bulb (carefully, it hot!) and set it aside.
10. Raise oven temperature to 500'F
11. Brush the top of each potato with extra virgin olive oil.
12. Put baking dish back in oven for 15 minutes.
13. Meanwhile, once garlic is cool enough to handle, squeeze the roasted garlic out of the bulb. It will come out like a paste.
14. Cream your butter with the garlic paste.
15. Finely mince a teaspoon of fresh rosemary. Pour it in the butter. Add pepper to the butter and mix.
16. Remove potatoes once they are done, let cool for 5 minutes then carefully remove from salt. The salt will be molten hot, be careful!
17. With a clean dish towel wipe excess salt off the potatoes. Serve with garlic butter! Yum!

Tips:

Choose the right potatoes: For this recipe, small new potatoes that are about 1-2 inches in diameter are best. They will cook evenly and have a tender texture.
Scrub the potatoes thoroughly: Before cooking, scrub the potatoes well with a brush to remove any dirt or debris. This will help the salt crust adhere to the potatoes.
Use a coarse sea salt: Coarse sea salt will create a crispy crust on the potatoes. Avoid using fine table salt, as it will not adhere to the potatoes as well.
Make sure the salt crust is thick: The salt crust should be at least 1/4-inch thick to ensure that the potatoes are evenly cooked. If the crust is too thin, the potatoes may not cook through.
Cook the potatoes at a high temperature: The potatoes should be cooked at a high temperature (425°F) to create a crispy crust. If the oven temperature is too low, the potatoes will not cook through and the crust will not be crispy.
Let the potatoes cool slightly before serving: Once the potatoes are cooked, let them cool slightly before serving. This will help prevent the salt crust from crumbling.

Conclusion:

Salt-baked new potatoes with pink peppercorn butter are a delicious and easy-to-make side dish that is perfect for any occasion. The potatoes are tender and flavorful, and the pink peppercorn butter adds a touch of spice and elegance. This recipe is sure to impress your guests!