Baby Potatoes cooked in a Grey Sea Salt Shell

To conclude with this chapter on salt I will give you one of my favourite potato dish: baby potatoes cooked in a grey sea salt shell and flavoured with fresh marjoram, oregano, thyme and garlic finished by a drizzle of Greek extra virgin olive oil.

There is a recipe that will serve 6 people:
  • 1 egg white.
  • 36 baby potatoes, washed thoroughly.
  • 1 teaspoon of fresh oregano.
  • 1 teaspoon of fresh thyme.
  • 1 teaspoon of fresh marjoram.
  • 8 cloves of garlic.
  • Some extra virgin Greek olive oil.

This recipe is very simple. First, wash and dry well the herbs and coarsely chop them. Cut the cloves of garlic in half.

Start your oven at 180 degrees Celsius (gas mark 7, 356F).

Mix well the sea salt and the egg white.

Take 2 large pieces of tin foil and over lap them. Place a layer of sea salt-egg white mixture, about 2cm thick. Place the potatoes and the garlic on the top of it, sprinkle the herbs over them, and fully cover the baby potatoes with the rest of the salt.

Then fold the tin foil over this salt mass and tighten well this tin foil "bag".

Place on roasting tray and place in the oven for 40-45 minutes.

When cooked, unwrap the sea salt shell. Break it and place the potatoes into a nice dish. Finally, add a drizzle of olive oil to the potatoes before serving them.

"Only two things in this world are too serious to be jested on, potatoes and matrimony."

Irish saying.

gluten free, nut free, dairy free, vegetarian, vegan, suitable for pregnant women. suitable for freezing.


  1. Lori Lynn said,

    Hi Yann - your posts on salt are so interesting. I love the Irish saying...And I must try the sea bass in grey salt recipe! Guess what, I did a post on Julia Child's mayonnaise today, and linked your blog. Hope you are well. Lori Lynn

    on 09 August, 2008  

  2. Lookg gr8. I like the line about potatoes and matrimony well said.

    on 11 August, 2008  

  3. Chizmosa said,

    Hi.. care for an exchange links?

    on 12 August, 2008  

  4. eve said,

    Ah this look good. Thanks for the recipe. Gonne try it out myself soon:) Keep it up

    on 31 August, 2008