Salt-Roasted Potatoes with Herby Salsa Verde
Photography by Olivia Hayo for Edible San Diego
Ingredients
Serves 4
- 2 cups kosher or table salt
- 6–8 fresh or dried bay leaves
- 1 pound baby or fingerling potatoes
- ½ cup extra-virgin olive oil
- 2 cups finely chopped herbs of your choice (we used ¼ cup each dill, mint, parsley, and chives)
- Juice of 1 orange
- Juice and zest of 1 lemon
Instructions
- Preheat oven to 425°.
- Pour salt into a baking dish or cast-iron pan.
- Nestle bay leaves and potatoes evenly in the bed of salt. Pierce through the skin of each potato with a toothpick or the tip of a paring knife for steam to release. Roast until potato skins are wrinkly and crisp and the insides are tender, 30 to 40 minutes. Reserve bay salt for another use.
While potatoes roast, make salsa verde. In a large mixing bowl, whisk together olive oil, chopped herbs, orange juice, and lemon juice and zest. Season with salt to taste.
- When potatoes are done, remove from salt bed and transfer to the mixing bowl with salsa verde. Toss to coat, salt to taste using leftover bay salt, and serve warm.
Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance – balancing careers, tastes and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean. You can follow her work on Instagram at @haley.hazell
