Mini potato canapes baked on salt

    55 min

    The Spanish cook many things on rock salt, which imparts an incredible texture and flavour. Try these canape Cypriot potatoes.

    7 people made this

    Serves: 12 

    • 1kg small Cypriot potatoes
    • rock salt, as needed
    • 250g salted butter
    • 300ml full fat cremé frâiche
    • 1 pot cod or salmon roe

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Take the smallest Cypriot potatoes and scrub well, leaving the skins on.
    2. Bake them in your oven at 200 C / Gas 6 on a bed of rock salt. This makes the skins shrivel up and the insides soft.
    3. After 30 to 40 minutes, when the insides are soft (test this by inserting a skewer), take them out.
    4. Slit open the top and scoop in a teaspoon of salted butter, a tablespoon of cremé frâiche and top with some cod or salmon roe or, if for a special occasion, proper caviar.

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