Portuguese Salt Crusted Baked Potatoes

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Notes

  • Cook’s Tip #1:  Baby potatoes (also called new potatoes) are the best kind to use for this dish.
  • Cook’s Tip #2:  Try to keep the potatoes in equal sizes to help in cooking them at the same time.
  • Cook’s Tip #3:  Do not remove the skin, so make sure you rinse them properly.
  • Cook’s Tip #4:  Iodized salt will not work for this salt crusted potatoes recipe because of its texture.
  • Cook’s Tip #5:  Do not throw the salt after using them.  Instead, store them in a dry place and reuse them — but absolutely NOT for seasoning.

 Nutrition

Calories: 96kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 56594mg | Potassium: 538mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 25mg | Calcium: 50mg | Iron: 1mg

Notes

  • Cook’s Tip #1:  Baby potatoes (also called new potatoes) are the best kind to use for this dish.
  • Cook’s Tip #2:  Try to keep the potatoes in equal sizes to help in cooking them at the same time.
  • Cook’s Tip #3:  Do not remove the skin, so make sure you rinse them properly.
  • Cook’s Tip #4:  Iodized salt will not work for this salt crusted potatoes recipe because of its texture.
  • Cook’s Tip #5:  Do not throw the salt after using them.  Instead, store them in a dry place and reuse them — but absolutely NOT for seasoning.

 Nutrition

Calories: 96kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 56594mg | Potassium: 538mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 25mg | Calcium: 50mg | Iron: 1mg

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