Snuggled under a blanket of mineral-rich pink salt, this architectural recipe will turn humble potatoes from side dish to show-stopper. The dish comes from the pages of CAP Beauty’s essential book, High Vibrational Beauty — get inspired with a few words from CAP’s co-founder, Kerrilynn Pamer…
Inspired by the master of minimalism, architectural designer John Pawson, and his brilliant cookbook, Living and Eating, these smoky, salt encrusted Lapsang Souchong infused potatoes are our plant-based take on his tea smoked chicken. Elegant and exotic, they’re the perfect addition to your fall dinner party lineup.
Encased in a cocoon of Himalayan pink salt and tea, and cracked open tableside, they’re my version of a party trick. Served with a large side of sautéed greens, it’s a mysterious and welcome addition to the table. I like them even more the next day for breakfast.
Serves 2 to 4
1 pound Himalayan pink salt (about 4 cups)
1/3 cup Lapsang Souchong tea leaves
1 1/2 to 2 pounds small red or fingerling potatoes
Preheat oven to 400 F.
Place the salt and tea in a large mixing bowl. Add water 1 tablespoon at a time until a consistency like wet sand is achieved. Place one third of the mixture onto a large parchment lined baking sheet. Add the potatoes and cover them with the remaining salt mixture. Make sure to cover the potatoes entirely, you want them to steam inside. Roast for 45 minutes to 1 hour or until a knife can easily pierce through the potatoes.
Remove from the oven and allow to rest for 10 minutes. Crack open the salt crust, remove the potatoes, discard the salt and tea crust and serve them with a side of sautéed greens.