Chef April Bloomfield's Jacobsen Salt-Crusted Potatoes with Herbed Vinegar
Chef April Bloomfield holds Michelin Stars at two restaurants: The Spotted Pig and The Breslin Bar and Dining Room in NYC. She is one of our original chef supporters and it has been an honor to work with her. You can find this recipe on the side of some of our 1lb boxes of Pure Kosher Sea Salt.
2lbs golf ball sized Yukon Gold potatoes or similar yellow waxy skinned variety
1/4 cup extra virgin olive oil
2 TBSP red wine vinegar or sherry vinegar
A five finger pinch of flat leaf parsely
6ea large basil leaves
10ea large mint leaves
Coarse ground Jacobsen Sourced Black Pepper
- Put Potatoes in a medium pot where they'll fit snugly in one layer and add cold water until just barely covered.
- Add the salt and bring the water to a boil over high heat.
- Boil until the potatoes are tender and the water has completely evaporated - about 30-40mins.
- Cook and occasionally shake the pan until the potatoes are coated with a layer of salt and the bottom of the pot has begun to brown - about 3 mins more.
- Take the pot off the heat and let the potatoes cool slightly.
- If any potatoes have a thick layer of salt, gently rub them with a paper towel to know a bit off. Halve the potatoes length-wise and arrange them cut side up on a large platter or plate.
- Whisk together the oil and vinegar in a small bowl until the mixture looks creamy. Toss the herbs together, coarsely chop them, and then stir them into the vinegar mixture.
- Spoon the mixture over the warm potatoes, sprinkle on the black pepper to taste, and serve immediately.
JACOBSEN PRO TIP: For extra lusciousness, drizzle a bit of creme fraiche over the platter before serving.