These Salt Roasted Potatoes are encrusted in kosher salt and rosemary, then baked until they’re buttery, soft, and perfectly seasoned. They’re a naturally oil free and vegetarian side dish that pairs best with homemade Smoked Garlic Aioli!Jump to Recipe
Oil free roasted potatoes in salt
Salt baked vegetables is a side dish you didn’t know you needed in your life. By encasing the veggies in kosher salt and roasting them in the oven for 30 to 45 minutes, they stay moist and tender on the inside while slowly being seasoned from the outside in. Plus, they’re naturally oil free!
Although this cooking method has been around for thousands of years, this Salt Roasted Potatoes recipe is a great place to start for newbies. Whole fingerling potatoes are surrounded with salt and rosemary, baked until fork tender and herbaceous, then served with a homemade Smoked Garlic Aioli.
Salt crusted baked potatoes feel elegant but are surprisingly simple to make. They’re perfect for all kinds of special events, holidays, and weeknight dinners.
Serve them anywhere you would normally serve baked potatoes – next to the Wild Mushrooms and Sausage Stuffing at Thanksgiving, paired with Spatchcock Roasted Chicken for family dinners or dinner parties, or next to a Greek Steak Salad for the family barbecue.
What kind of potatoes are best for salt baking?
For this recipe, I used fingerling potatoes. Fingerlings are some of my favorites to cook with, whether they’re wrapped in paper and baked with salmon or cut hasselback-style. They’re small, but not too small, and taste deliciously buttery when baked.
Not to worry if you don’t have fingerlings. You can use any variety of small, evenly-sized baby potatoes instead. Keep the potatoes whole and don’t peel the skin, as it can help seal in the flavor and moisture.
Ingredients and substitutions
Another benefit of salt roasting vegetables is that it’s a method that doesn’t require many ingredients and you can add other herbs and spices to create your own unique flavor. For this recipe, all you need are 3 ingredients, plus a few extras for the dipping sauce:
- Fingerling potatoes – Or use any small, evenly sized potatoes instead, like baby potatoes.
- Kosher salt – You need 4 cups of salt to evenly encase each potato. Kosher salt is the best option for salt roasting because it firms up in the oven and is very easy to remove after the potatoes are done baking.
- Rosemary – Fresh, preferably. To mix and match the flavors, substitute the rosemary for fresh thyme, sage, coriander seeds, peppercorns, or fennel seeds. Scroll to the Tips section for even more suggestions.
- Smoked garlic aioli – This is a simple homemade cheater’s aioli made from mayonnaise, garlic, lemon juice, and smoked paprika. It’s deliciously smoky and savory, and one of the best dipping sauces for salt baked potatoes, air fryer potato wedges, cheesy ranch potatoes, and french fries. Try making it with my homemade mayonnaise to give it an even richer flavor profile.
How to make salt roasted potatoes
Pour half of the salt into a cast iron skillet or baking dish. You can adjust the amount depending on the size of the dish you use (there should be half an inch of salt on the bottom).
Even out the surface with the back of a measuring cup or glass.
Next, lay the rosemary sprigs on top of the salt, then the potatoes. Feel free to move the rosemary around to tuck them in between the potatoes.
Cover the potatoes with the remaining salt, then bake. You’ll know the potatoes are ready when a knife can easily pierce through them.
How to make smoked garlic aioli
Stir the mayonnaise, grated garlic, lemon juice, and smoked paprika together in a small bowl. Serve it next to the potatoes and enjoy!
Tips for salt roasting potatoes
- Customize the flavor of the salt roast with more fresh herbs, seeds, or seasonings. Use citrus zest, star anise, basil, cardamom pods, thyme, sage, bay leaves, coriander seeds, peppercorns, chives, or fennel seeds.
- Try toasting the seeds before adding them to the salt to bring out their luxurious flavor profiles.
- Salt roasting works for meat as well! Salt roasted chicken and fish are very popular Mediterranean dishes. Use this Salt Baked Fish recipe by The Kitchn to get started.
Frequently asked questions
Nope! Instead, they’re perfectly seasoned with a subtle herby finish. The inside is very soft and creamy, just like a classic baked potato.
You can reuse the salt after baking the potatoes. Strain the salt through a colander to remove clumps and particles, then store it in an airtight container at room temperature for later.
You can salt roast any type of hearty root vegetable, like beets, sweet potatoes, carrots, or parsnips.
Yes, the garlic aioli can be made up to 2 weeks ahead of time. You can keep it in a sealed jar or container in the fridge and use it with all kinds of savory snacks, like air fryer artichoke hearts, shishito peppers, and sirloin steak sandwiches.
Looking for more vegetable side dishes?
- Caramelized Onion Mashed Potatoes
- Roasted Cabbage Steaks
- Pesto Green Bean Salad
- Beet Terrine with Herbed Goat Cheese
- Garlic Mushrooms with Thyme
Did you try these Salt Roasted Potatoes? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!
Salt Roasted Potatoes with Smoked Garlic Aioli
For the Potatoes
- 1 pound fingerling potatoes or use baby potatoes
- 4 cups kosher salt or coarse crystal sea salt
- 6 sprigs rosemary
For Smoked Garlic Aioli
- ½ cup mayonnaise
- 3 cloves garlic grated
- 1 tablespoon lemon juice
- ½ teaspoon smoked paprika
For the Potatoes
- Preheat the oven to 425°F.
- In a 12-inch cast iron pan or heat proof dish add 2 cups of kosher salt on the bottom (add more if your surface is larger, you want to have at least ½ inch at the bottom). Use the back of a measuring cup to even out the salt.
- Lay the rosemary sprigs out on the salt. Or you can tuck them between the potatoes instead.
- Add the potatoes in the salt.
- Cover the potatoes with the remaining salt and bake for 30-45 minutes, depending on the size of your potatoes. Check the potatoes using a knife to check doneness. If the knife goes in smoothly, they are done.
For Smoked Garlic Aioli
- Add mayonnaise, grated garlic, lemon juice and smoked paprika to a small bowl. Mix together until combined. Serve with potatoes on the side.
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