Mini Potatoes Baked On Salt
Savor the delicate flavors of tender, oven-baked, small Cypriot potatoes filled with a luxurious blend of salted butter and creamy creme fraiche, topped with a decadent dollop of cod or salmon roe. This elegant dish is perfect for special occasions or whenever you crave a sophisticated yet simple indulgence.
— Constant Cookbook
Ingredients
- 1 kilo of small Cypriot potatoes
- 250g of salted butter
- 300ml of full fat creme fraiche
- 1 pot of cod or salmon roe
Instructions
- Take the smallest Cypriot potatoes and scrub well, leaving the skins on.
- Bake them in your oven at 200 celcius on a bed of rock salt. This makes the skins shrivel up and the insides soft.
- After 30/40 minutes, when the insides are soft (test this by inserting a skewer), take them out.
- Slit open the top and scoop in a teaspoon of salted butter, a tablespoon of creme fraiche and top with some cod or salmon roe or, if for a special occasion, proper caviar.
- Slit open the top and scoop in a teaspoon of salted butter, a tablespoon of creme fraiche and top with some cod or salmon roe or, if for a special occasion, proper caviar.
Yield
Serves 2
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