SIMPLE KITCHEN IDEAS
Warm herb potatoes with grey sea salt
Tender potatoes tossed with olive oil, herbs and a light finishing touch of grey salt.
FOLLOW THE PROCESS
See how it comes together
Simmer the potatoes
Cover halved potatoes with cold water, bring to a boil, then simmer until a fork enters easily.
Drain & toss while warm
Let the drained potatoes steam dry, then toss with oil, herbs and lemon.
Choose a light finish
Use the measured lightly crushed grey salt. Taste before adding extra seasoning.
Follow the detailed instructions below for quantities and timing.
Ingredients
- 750 g small potatoes, scrubbed and halved
- 2 tablespoons olive oil
- 2 tablespoons chopped parsley
- 1 tablespoon chopped chives
- 1 tablespoon lemon juice
- 2 g grey sea salt, lightly crushed
- Black pepper, to taste
Method
- Place potatoes in a saucepan and cover with cold water. Bring to a boil, then simmer for 15–20 minutes until a fork enters easily.
- Drain well and let the potatoes steam dry for 2 minutes.
- Toss while warm with oil, parsley, chives and lemon juice.
- Add the crushed salt and pepper, toss again and taste. Serve warm.
For a finer texture, use fine pink or fine-ground Celtic salt by the same weight. Avoid adding a second finishing pinch without tasting.
Cooking times are approximate. Check texture and doneness as you cook, and adjust seasoning to taste.
Choose your salt
Himalayan pink saltsHimalayan pink salt uses: fine vs. coarse
Looking for “pink sea salt”? Himalayan pink salt is mined rock salt from ancient salt deposits. In the kitchen, the choice between fine and coarse grain matters more than the name you search for.
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Grey sea saltGrey sea salt uses: cooking & the finishing touch
Grey sea salt, also called gray salt or sel gris, offers a different texture for your kitchen. Use it in cooking or add a small finishing pinch to a dish you have already tasted.
Explore uses & recipes →
Celtic saltsCeltic salt uses: fine-ground & coarse kitchen ideas
Explore the Celtic-labelled salts in the Sea Mount collection. Fine-ground and coarse packs offer different ways to season, so choose your pack by its grain and the dish you are making.
Explore uses & recipes →