Salt Block Smashed Potatoes Food RecipesOctober 29, 2014 Comments >
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Ingredients
1 (8-10 inch) square or round salt block
4 baking potatoes, about 8 ounces each
2 tablespoons unsalted butter
freshly ground black pepper
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Directions:
Preheat the oven to 400°F. Bake the potatoes until the largest one can be pierced easily, about 45 minutes.
Meanwhile, put the salt block on a burner over low heat to warm to about 200°F, about 30 minutes. If your burner doesn’t go low enough, or you are using an electric burner, use a heat diffuser.
When the potatoes are fully baked, remove from the oven and cut into quarters. Working with one potato at a time, lay the quarters, skin side down, on the block. Put a portion of butter on each potato quarter and season liberally with pepper. Use a knife to chop and smash the potato, still in its skin, scraping it up off the block as it breaks apart. When the potato is roughed up good, put it in a serving bowl. Smash the other potatoes in the same way.
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Tagged: potatoes, salt block, smashed potatoes