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White bowl of papas saladas salt crusted potatoes with a bowl of guacamole in the background

Colombian Salt Potatoes (Papas Saladas)

Colombian Salt Potatoes (Papas Saladas) are skin-on-potatoes, boiled, and covered in a thin salt crust. They are of vital importance at every Colombian barbecue. Dip them in homemade guacamole or eat them just as they are. The recipe is vegan and gluten-free.
5 from 3 votes
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Prep Time 1 minute
Cook Time 1 hour
Total Time 1 hour 1 minute
Course Side Dish, Snack
Cuisine Colombian
Servings 2 people that are not afraid of eating plenty potatoes

Equipment

  • medium-sized boiling pot

Ingredients
  

  • 500 gram red or purple-skinned medium-sized potatoes, with the skin on, cut in halves (papa sabanera in Colombia)
  • 1 big tablespoon kitchen salt (10-15 grams)
  • 1,2 liter water

Serve with

  • homemade guacamole

Instructions
 

  • Boil potatoes in salt and water
    Place the washed and halved potatoes in a medium-sized boiling pot. Add 1.2 l of water, make sure the potatoes are fully covered. Add the salt.
    Bring to a boil and let boil softly on medium heat, without a lid, until all water has evaporated. This may take anywhere between 45 and 75 minutes.
  • Finish the salt potatoes
    Stay close to the pot from the moment almost all water has evaporated. Make sure the salt and the potatoes don't burn. Turn off the heat when all water has evaporated and the salt looks dry.
    Give the pot a little shake so the potatoes get covered in the salt. Let them dry up for a couple of minutes more and then they are ready to serve. Dip them in homemade guacamole!

Notes

Papas Saladas are best eaten on the same day. The salt crust tends to get soggy in the refrigerator. If you do have leftovers, take the skin off before putting them in a closed container in the fridge. You can use the potatoes to make for example a Vegan Colombian Beetroot Salad. 
Keyword creamy potatoes, easy side dish, gluten-free, salt crust, salt potatoes, salted potatoes, vegan potato recipe
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