Nigel Slater’s Salt Crust Potatoes

This recipe includes a goat’s curd and blue cheese dip. Ok, so I have no idea what goat’s curd is but I’ll take the blue cheese, thanks! And as with all of Nigel Slater’s recipes, this can be adapted to your own specific tastes. Don’t be afraid to experiment! This recipe was featured in on Monday 23rd November, along with a whole load of fabulous-looking variations on Christmas theme.

Serves 4-8

smoked sea salt flakes 5 tbsp

sea salt flakes 5 tbsp

thyme leaves 2 tbsp

floury potatoes 8, medium-sized

thyme 6 whole sprigs

garlic 6 large cloves

 

For the dip

goat’s curd 175g

blue cheese 100g

Mix the smoked and natural sea salt flakes then tip them into a roasting tin. Set the oven at 180C fan/gas mark 6.

Chop the thyme leaves then toss them with the salts. Wash the potatoes thoroughly, then, while they are still wet, roll them in the thyme salt, pressing down so the salt adheres to their skins. Set them well apart in the roasting tin, on the bed of salt.

Tuck the whole thyme sprigs and cloves of garlic, unpeeled, among the potatoes and bake in the preheated oven for an hour, till the potatoes are crunchy outside, soft and fluffy within.

Warm the goat’s curd in a small saucepan, crumble in the blue cheese. Remove the garlic from the oven, slice each clove open and squeeze the soft, sweet flesh within into the cheese. As the blue cheese starts to melt give it a quick stir, then pour it into a small, warmed bowl.

Remove the potatoes from the oven and wipe off most of the salt; it has done its job. Split the potatoes open, then serve with the cheese and garlic dip.

 

Written by Ruth Sullivan