Salt-baked potatoes with cracked peppercorn and sage butterPublished on December 20, 2020

Photo by: Mark Holleron

If you loved playdough as a kid and working with your hands in the kitchen, this is the dish for you. A festive red, green and white mixture encases baby potatoes for a seasonal and intriguing addition to your holiday table. If making individual portions, you may need three-pounds of kosher salt to ensure the potatoes are well covered.



  • 2  lbs small potatoes, washed
  • 2–3 lbs kosher salt
  • 10  fresh sage leaves (more if desired)
  • 2  tbsp pink peppercorns
  • 1  cup water (more if required)


  • 1  tbsp pink peppercorns, crushed
  • 3  large sage leaves, finely chopped
  • 2  tbsp finely chopped chives
  • ½  cup salted-butter, room temperature


  • Heat oven to 400ºF.
  • In large bowl, mix salt, sage, peppercorns and water, crushing peppercorns & pinching sage leaves with fingers to release natural oils. Mixture should feel like wet sand; add extra water if required.
  • Transfer enough salt mixture into bottom of wide, shallow, heavy ovenproof 2 L (8 cup) skillet or casserole (or 4 shallow wide mouth ram-ekins for individual servings) to make a salt bed about ½ inch thick.
  • Gently press potatoes into salt bed and fairly close together. Top potatoes with remaining salt mixture; press and smooth with hands until the rounded tops of the potatoes just show as bumps under the salt crust.
  • Bake 30 to 40 minutes, until potatoes are fork-tender. The salt will dry out and form a very hard crust.


  • In small bowl, combine crushed peppercorns, sage and chives; add butter and stir with a fork until well blended. Divide into 4–6 small serving dishes so that each person has a personal butter pot to dip the hot potatoes.


  • Crack the hard crust of the salt-packed potatoes with a knife or sturdy kitchen utensil to loosen the potatoes inside. Place hot casserole dish in centre of table on a heat resistant platter. Ensure each person is equipped with individual forks to retrieve and dust off the hot po-tatoes and their own dish of seasoned butter for dunking. Have fun!

Korey’s Tip

  • Head to Bulk Barn for the kosher salt and pink peppercorns.
  • Use tarragon or rosemary in place of the sage.

Korey Kealey

Looking for more food articles?


Other News

Looking for more?

Sign up for our Newsletter