Salt Baked Purple Potatoes

Roasting potatoes in a bed of coarse salt makes the inside light and fluffy while crisping up the outside. Baked potatoes are a simple and classic side dish but it can be tricky to get the right texture when preparing them on their own without a big piece of meat in the same pot to provide moisture and seasoning. Using a few handfuls of salt takes all the guesswork out and works consistently, even if the ratios, time and temperature are a bit off. Once baked, enough of the saltiness stays to season the potatoes and they can be finished off with a quick toss in some butter or olive oil. A dash or two of herbs like parsley or even a flavoured garlic butter can add an extra boost with very little time and effort. The salt can be saved and used again so it doesn’t all go to waste.

Purple potatoes have a deep rich plum coloured skin and violet flesh inside. They are generally harvested young so they are smaller, around the size of golf balls, and taste similar to more common white or yellow potatoes. Like other potatoes they are a good source of both fiber and potassium, a mineral that works closely with sodium and is essential for maintaining optimal nutrition and regulating blood pressure. Unlike other potatoes, the purple varieties are plentiful in antioxidants, boasting several times as many as lighter coloured varieties.I used a full box of coarse salt, around 5 cups, for this batch but 2 to 2 1/2 cups is enough to provide a thick enough base. In that case, with the potatoes less covered the skins will get even crispier.