Salt-Crusted Fingerling Potatoes Recipe (2024)

This is a recipe that deserves a revival. When it was first published, if I remember correctly, it caused a bit of a sensation. The dipping sauce is pure flavor and the potatoes end up with just the right amount of salt, believe it or not. Last week's "Amanda Cohen's Secret Weapon Stir-Fry Sauce," with its concentration of green flavor, reminded me to search for this one. Make it a couple of hours before guests arrive.

I found cooking the potatoes in a wide shallow pan seemed to help with the last step, since the potatoes were in a single layer so all got exposed to the salt. I wished I had roasted the garlic cloves longer - mine were still mostly raw, and two was a bit much in the pesto dip.

This was delicious. I used parsley and a finely chopped scallion for the the sauce because that's what I had. Also added a teeny bit of anchovy. Yum!

This really is a delightful and different appetizer - in COVID times, with a small group, give each person a small fork and a plate and their own portion of the dipping sauce. Not being a cilantro person, I used parsley and chives and some scallions. Everyone just loved it.

This was a delicious recipe! I used Morton’s coarse kosher salt, and I didn’t think things came out salty enough. I wound up adding salt to the sauce, as well as the juice of half a lemon. I wouldn’t brush the salt off of the potatoes — it took a long time and again, things weren’t sufficiently salty! (All 11 guests agreed.)

This is the best and easiest version of this recipe I have found. The only issue is what to do if you don’t have a gas stove. I threw the cloves in the oven for a few minutes but only because the oven was already on.

The sauce is amazing!

This is the best and easiest version of this recipe I have found. The only issue is what to do if you don’t have a gas stove. I threw the cloves in the oven for a few minutes but only because the oven was already on.

This was a delicious recipe! I used Morton’s coarse kosher salt, and I didn’t think things came out salty enough. I wound up adding salt to the sauce, as well as the juice of half a lemon. I wouldn’t brush the salt off of the potatoes — it took a long time and again, things weren’t sufficiently salty! (All 11 guests agreed.)

These potatoes are amazing, so easy & good even with some ketchup & sriracha (I didn’t have garlic cloves on hand!)

This was fine - kids raved (who doesn't like a salty tender potato?) but I was kind of underwhelmed. I didn't have parsley so doubled the cilantro and found the sauce a bit... lacking? Couldn't taste the charred garlic. Would prefer something sharper, maybe raw garlic, or lemon zest. Also, the sauce by itself wouldn't be good bc there's no salt in it - I guess since it's eaten with very salted potatoes it makes up for it but in the end I think I'd just salt the potatoes less, and salt the sauce.

This really is a delightful and different appetizer - in COVID times, with a small group, give each person a small fork and a plate and their own portion of the dipping sauce. Not being a cilantro person, I used parsley and chives and some scallions. Everyone just loved it.

Beautiful texture! Easy and spectacular--perfect for casual hors d'oeuvres, or serving as an easy side for a dinner party. The salt was just about right, so left it up to each person to brush off salt, as they prefer. I might provide little bristle brushes the next time I serve them.

Super easy appetizer

I found cooking the potatoes in a wide shallow pan seemed to help with the last step, since the potatoes were in a single layer so all got exposed to the salt. I wished I had roasted the garlic cloves longer - mine were still mostly raw, and two was a bit much in the pesto dip.

Turned out really salty. Sauce was kind of bland. Didn’t get very wrinkly. Not sure I did the second step correctly.

This was delicious. I used parsley and a finely chopped scallion for the the sauce because that's what I had. Also added a teeny bit of anchovy. Yum!

This is a recipe that deserves a revival. When it was first published, if I remember correctly, it caused a bit of a sensation. The dipping sauce is pure flavor and the potatoes end up with just the right amount of salt, believe it or not. Last week's "Amanda Cohen's Secret Weapon Stir-Fry Sauce," with its concentration of green flavor, reminded me to search for this one. Make it a couple of hours before guests arrive.