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Salt-crusted potatoes with herbed vinegar from A Girl and Her Greens: Hearty Meals from the Garden (page 55) by April Bloomfield and J. J. Goode

  • basil
  • mint
  • parsley
  • red wine vinegar
  • potatoes
  • kosher salt

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Notes about this recipe

  • Eat Your Books

    Can substitute sherry vinegar for red wine vinegar.

  • Zosia on May 05, 2015

    The potatoes were sweet and creamy with a salty crust and though the vinaigrette (I used sherry vinegar) went a long way in countering the saltiness, these were just too salty for me. If I were to make them again, I would use only 1 tbsp salt.

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Reviews about this recipe

  • Fine Cooking

    The technique for these potatoes is genius... Boil tiny potatoes in well-salted water until the water is gone. ...perfectly cooked potatoes with a toasty, slightly salty crust. I ate them like candy.

    Full review