Crunchy Baked Potatoes with Maldon Salt
- Contributed by Marcia Kiesel
- SERVINGS: 4
Harvested by hand from the waters off Essex, England, Maldon sea salt crystals have a great crunch and a remarkably subtle, briny flavor. Uncomplicated foods, such as baked potatoes, show it off to its best advantage.
Recipe: Crunchy Baked Potatoes With Maldon Salt
- 2 pounds small red or Yukon Gold potatoes (about 2 inches in diameter), scrubbed
- Extra-virgin olive oil
- Maldon sea salt
- Preheat the oven to 450°. Pierce the potatoes all over with a fork. Arrange them on the oven rack and bake them for 1 3/4 to 2 hours, or until hard and crisp when tapped with a fork.
- Using a serrated knife, split the potatoes without cutting them all the way through. Drizzle with olive oil, sprinkle with Maldon salt and serve.
10 minutes to prepare plus freezing time Serves 4
You will need…
2 ripe mangoes, 1 1/4 cups of double cream, 9 ounces fresh vanilla custard, 4 x Mrs Crimble’s Plain or Chocolate Macaroons, chopped into small pieces, 1tsp vanilla extract and 2 tbsp Rum.
Peel and pit the mangoes and puree the fruit in a blender or food processor together with the double cream. Blend to a smooth consistency.
Tip the pureed mango mixture into a bowl with the vanilla custard, then fold in the macaroons together with the vanilla extract and rum. Put the mixture into a freezer proof container and leave to set in the freezer for about 1 hour. Stir the ice-cream bringing in the sides of the mixture as it freezes. Replace in the freezer and continue to mix every half hour or so until it is almost solid. Remove from the freezer 10-15 minutes before serving to allow it to soften a little.