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EatSmarter exclusive recipe

Salt-Crusted Potatoes

Name: Salt-Crusted Potatoes
Total time: 40 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 pound small waxy Potatoes; 2 tablespoons coarse Sea salt; 3 sprigs Cilantro

with Cilantro

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144

calories

Calories

Salt-Crusted Potatoes - Cooked until shriveled and concentrated in flavor

My cookbook

easy

Difficulty

25 min.

Preparation

ready in 40 min.

Ready in

Nutritions

1 serving contains

Fat	0 g
Saturated Fat Acids	0 g
Protein	4 g
Roughage	4.5 g
Sugar added	0 g
Calorie	144

more nutritions

Our nutritional traffic light explained

Carbohydrates/g	29
Bread exchange unit	2.5
Cholesterol/mg	0
Uric acid/mg	33
Vitamin A/mg	0
Vitamin D/μg	0
Vitamin E/mg	0.2
Vitamin B₁/mg	0.2
Vitamin B₂/mg	0.1
Niacin/mg	33
Vitamin B₆/mg	0.5
Folate/μg	55
Pantothenic acid/mg	0.7
Biotin/μg	0.1
Vitamin B₁₂/μg	0
Vitamin C/mg	28
Potassium/mg	758
Calcium/mg	24
Magnesium/mg	39
Iron/mg	0.8
Iodine/μg	8
Zinc/mg	0.7

Recipe development: EAT SMARTER

Ingredients

Preparation

Ingredients

for 2 servings

1 pound

small waxy Potatoes

2 tablespoons

coarse Sea salt

3 sprigs

Cilantro

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Preparation

Kitchen utensils

1 Pot (with lid), 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Kitchen towel, 1 Lid

Preparation steps

Step 1/6

Salt-Crusted Potatoes preparation step 1

Scrub the potatoes in cold water to remove dirt.

Step 2/6

Salt-Crusted Potatoes preparation step 2

Put the potatoes in a pot with enough water to come halfway up the sides of the potatoes. Season with sea salt.

Step 3/6

Salt-Crusted Potatoes preparation step 3

Bring water to a boil. Cover pot with a folded kitchen towel and then the lid and cook over medium heat until potatoes are tender, about 20 minutes.

Step 4/6

Salt-Crusted Potatoes preparation step 4

Meanwhile, rinse cilantro, shake dry, pluck leaves and finely chop.

Step 5/6

Salt-Crusted Potatoes preparation step 5

Pour off most of the water from pot and continue cooking uncovered until remaining liquid has evaporated and the potatoes shrivel a bit, forming a salty crust.

Step 6/6