Salt-Crusted Baby Potatoes with Ranch, Bacon and Scallions
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 738
- Total Fat
- 64
- Saturated Fat
- 13
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 17
- Cholesterol
- 65
- Sodium
- 1271
- Total: 30 min
- Active: 20 min
Ingredients
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
Directions
- 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.
- Divide the potatoes among 4 plates. Drizzle with some Ranch Dressing and sprinkle with some bacon and scallions.
Ranch Dressing:
- 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.