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Quick Pork Roast cooked at high temperature & Salt Crusted Boiled Baby Potatoes | www.craftycookingmama.com

Salt Crusted Boiled Potatoes

Salt crusted boiled baby potatoes are a quick, different & delicious way to serve one of everyone's favorite root veggies. Load em' up with sour cream & butter ♥
5 from 2 votes
Cook Time 40 mins
Total Time 40 mins
Course veggies
Servings 4 -6 servings


  • 1 1/2 pound baby potatoes rinsed with skins on
  • 1/3 cup kosher salt
  • water enough to just cover potatoes
  • sour cream & butter to serve


  • Add potatoes to a large saucepan.
  • Fill with just enough water to cover potatoes. Any excess water will add to cooking time - you will be cooking all the water off.
  • Add salt.
  • Bring to a rapid boil, gently stirring until salt is dissolved.
  • Reduce heat just a little to maintain steady boil. Stir occasionally & gently.
  • Do not stir or move potatoes once water is almost completely evaporated.
  • When water is completely evaporated (25 - 30 mins) remove from heat and let rest for a few minutes.
  • Carefully remove potatoes from saucepan. Rinse excess salt from sauce pan. Wipe off or rinse any potatoes with excess amounts of salt on them.
  • Add potatoes back to saucepan. Fill with 1/4" - 1/2" water. Bring to a boil, stir once or twice, and cook until water is completely evaporated, about 5 minutes.
  • Remove from heat. Let rest for a few minutes. Serve with butter & sour cream. Enjoy