Salt-Crusted Baby Potatoes with Ranch, Bacon and Scallions

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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1 pound mixed baby potatoes

Kosher salt

Ranch Dressing, recipe follows, for serving

Crumbled cooked bacon, for serving

Sliced scallions, for serving

Ranch Dressing:

1 clove garlic

Kosher salt and freshly ground black pepper

1 cup mayonnaise

1/3 cup buttermilk

2 tablespoons minced fresh chives 

2 tablespoons minced fresh flat-leaf parsley leaves

1 teaspoon white wine vinegar

1 scallion (white and light green parts), thinly sliced


  1. Put the potatoes and 1/2 cup salt in a large saucepan. Cover by about 1 inch with cold water. Bring to a boil, lower the heat and simmer until the potatoes are fork tender, 5 to 8 minutes. Drain the potatoes and return to the pot. Set aside to dry so the salt crystalizes, about 5 minutes. Keep warm.
  2. Divide the potatoes among 4 plates. Drizzle with some Ranch Dressing and sprinkle with some bacon and scallions.

Ranch Dressing:

Yield: 1 1/3 cups
  1. Smash the garlic on a cutting board, sprinkle with 1/2 teaspoon salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl and add the mayonnaise, buttermilk, chives, parsley, vinegar, scallion and black pepper to taste. Whisk well to make a creamy dressing. Use immediately or refrigerate in a tightly sealed container for up to 3 days.