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Salt Crusted Garlic and Herb Potatoes with Fennel

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Potato Type: FingerlingYellow
Cuisine: American
Prep Method: Boiled


Side Dish


Serves 4


Add intrigue to your dinner party menu with the perfect skin of salt crusted potatoes flavored with garlic, herbs, and fennel.


  • 2 lbs yellow or fingerling potatoes
  • 3 heaping tablespoons sea salt
  • 1 small bunch of rosemary
  • 6 garlic cloves
  • 1 lemon, zest and a squeeze of juice
  • 3 tablespoons chopped fennel fronds
  • ¼ cup extra virgin olive oil
  • Freshly ground pepper, to taste


  1. In a large, wide saucepan, add potatoes in an even layer. Add enough water just to cover potatoes fully. Stir in sea salt, rosemary and 3 whole garlic cloves. Bring mixture to a boil, then continue to cook at a roiling boil until all water absorbs.
  2. While potatoes are cooking, make the dressing: add 3 minced garlic cloves, lemon zest, fennel fronds and olive oil to a small mixing bowl. Stir until well combined & set aside.
  3. Once all water has evaporated, let potatoes cool for 10 minutes. Rinse potatoes and pat dry, or just rub off any excess salt. Add to a large serving platter and drizzle dressing over top. Season with freshly ground pepper & serve immediately.


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