📝 About This Recipe
Transport your palate to the high-altitude peaks of the Andes with these golden, crispy-skinned potatoes seasoned with rare Bolivian Rose Salt. Extracted from ancient seabed deposits deep within the mountains, this mineral-rich salt offers a delicate, mild salinity that perfectly complements the earthy sweetness of butter-braised tubers. Finished with aromatic herbs and a hint of citrus, this dish elevates the humble potato into a sophisticated culinary experience.
🥗 Ingredients
The Potatoes
- 2 pounds Baby Yukon Gold or Fingerling Potatoes (scrubbed and halved)
- 6 cups Cold Water (for parboiling)
- 1 tablespoon Bolivian Rose Salt (for the boiling water)
The Searing Base
- 3 tablespoons Unsalted Grass-Fed Butter (cubed)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 4 pieces Garlic Cloves (smashed and peeled)
- 1 piece Fresh Rosemary Sprig (whole)
The Finishing Seasoning
- 1.5 teaspoons Bolivian Rose Salt (coarsely ground for texture)
- 1/2 teaspoon Freshly Cracked Black Peppercorns (to taste)
- 2 tablespoons Fresh Chives (finely minced)
- 1 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Smoked Paprika (for a hint of warmth)
👨🍳 Instructions
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1
Begin by thoroughly washing the potatoes under cold running water. Keep the skins on to ensure maximum crispness and nutritional value.
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2
Slice the potatoes into uniform halves (or quarters if they are large) to ensure they cook at the same rate.
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3
Place the potatoes in a large pot and cover with 6 cups of cold water. Add the first tablespoon of Bolivian Rose Salt to the water; this seasons the potato from the inside out.
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4
Bring the water to a rolling boil over high heat, then reduce to a simmer. Cook for 8-10 minutes until the potatoes are 'fork-tender' but not falling apart.
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5
Drain the potatoes in a colander and let them sit for 2-3 minutes. Shake the colander vigorously to roughen up the edges of the potatoes; these starchy bits will become the crispiest parts later.
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6
In a large heavy-bottomed skillet (cast iron is preferred), melt the butter and olive oil together over medium-high heat until the butter begins to foam.
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7
Add the smashed garlic cloves and the rosemary sprig to the fat. Tilt the pan to infuse the oil and butter with these aromatics for about 1 minute.
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8
Carefully place the potatoes into the skillet, cut-side down. Do not crowd the pan; work in batches if necessary to ensure every potato touches the hot surface.
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9
Sear the potatoes undisturbed for 5-7 minutes until the bottoms are a deep golden brown and crispy.
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10
Toss the potatoes to coat them in the herb-garlic butter and continue cooking for another 5 minutes, turning occasionally to crisp all sides.
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11
Remove the skillet from the heat. Discard the darkened garlic cloves and the rosemary sprig.
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12
While the potatoes are piping hot, sprinkle the finishing Bolivian Rose Salt, black pepper, and smoked paprika evenly over the dish.
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13
Gently fold in the fresh chives and lemon zest. The residual heat will release the oils from the zest and herbs, creating an incredible aroma.
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14
Transfer to a warmed serving bowl and finish with one final pinch of the pink salt for visual appeal and a crunch.
💡 Chef's Tips
Always start your potatoes in cold water to ensure the outside doesn't turn to mush before the center is cooked. If you cannot find Bolivian Rose Salt, Himalayan Pink Salt is the closest substitute, though the Bolivian variety is slightly milder. Don't skip the 'shaking' step in the colander—those fuzzy starch edges are the secret to a professional-grade crunch. Use a cast-iron skillet if possible; it retains heat better than stainless steel and provides a superior crust.
🍽️ Serving Suggestions
Pair with a grilled Ribeye steak or roasted lamb chops to complement the earthy minerals of the salt. Serve alongside a crisp Sauvignon Blanc or a traditional Bolivian Singani cocktail. Add a dollop of crème fraîche on the side for a cooling, creamy contrast. These make an excellent breakfast side when served with soft-poached eggs and avocado.