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Photo: Mark Bitterman
Smashing buttery potatoes down on a salt block is like making potato chips in surround sound, with big, thick, crispy skins warmed to salty, buttery perfection. There is nothing like it in the world, and if this doesn’t unite us all as one smiling salty-sweet mass of humanity, I don’t know what will.

One of our favorite books of the summer (along with these other 7) is Mark Bitterman's The Salt Block Cookbook. We've never been so excited to see a big pink slab of salt! Next up, a salty, buttery dish of smashed potatoes unlike anything you've ever tasted.

Salt lovers have a tough time of it. We don’t want to admit that we simply thrill to the taste of salted food; because salt is so primal, just talking about it makes us seem like compulsive maniacs. Eaters of sweets who can eat just three potato chips and then move on will never understand. Or will they? Smashing buttery potatoes down on a salt block is like making potato chips in surround sound, with big, thick, crispy skins warmed to salty, buttery perfection. There is nothing like it in the world, and if this doesn’t unite us all as one smiling salty-sweet mass of humanity, I don’t know what will.

Reprinted with permission from Salt Block Cooking