Colombian-Style Salt-Crusted New Potatoes Recipe

Tender new potatoes with a crystallized salt crust. J. Kenji Lopez-Alt

Simmering potatoes in heavily salted water until the water runs completely dry gives them a crystallized salt crust. This is the potato recipe for the salt-lover.

Why this recipe works:

  • Simmering in heavily salted water dries out the exteriors of the potatoes and thins the skins.
  • As the liquid evaporates, it leaves behind a crunchy, salty crust on the potatoes.

Recipe Facts

Active: 5 mins
Total: 45 mins
Serves: 4 to 6 servings

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  • 2 pounds small new potatoes, rinsed
  • 1/2 cup kosher salt
  • 1 recipe ají, for serving


  1. Place potatoes in a large saucepan and cover with water. Add salt and stir to dissolve. Bring to a boil over high heat. Reduce to a low boil and cook, stirring occasionally, until liquid has completely evaporated and potatoes are covered in a film of salt, about 45 minutes. Remove from heat and let potatoes rest for 5 minutes in pan. Toss again, then transfer to a serving bowl. Serve with ají.

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