There's A New Way To Potato Heaven With My SaltPans Flor De Sal with Piri-Piri Recipe


Image result for roast new potatoes

Good Afternoon Lovelies, 

Potatoes. There is a word I bet you didn’t think would make an appearance on this blog. At the start of the year, I made a promise to myself that I wanted to include more life moments on here. I wanted to make the website about entertainment and lifestyle because for lots of us those moments often go together.

Which has brought me to this odd topic of potatoes. Well, salt actually. For lots of us, salt is a scary thing. It can do lots of harmful things to our health. However, when used in the correct way, monitored and not overdone, it can bring a whole host of flavours to a dish. Recently, I have been trying to get back into the kitchen a bit more, as I do love to cook. Even with my ED, I find being in a kitchen environment oddly soothing. Especially when I make things that my family can go on and enjoy.

Normally I am a baker. Yet, when I was given the opportunity to trial some SaltPans Flor De Sal with Piri-Piri salt, I challenged myself to make my family dinner, partly inspired by their potato recipe and The Great British Bake Off. Binging the episodes on Netflix has done wonders in our home so far.
Chunky in texture and boosted by the small flakes of Piri-Piri chilli peppers, the salt is homed in a good secure jar, that is easy to take scoops out of when needed. When the company sent me the item, they included a recipe for new potatoes coated in the flavouring, which looked super simple and easy to do.

Deciding to pair it with a cheese and bacon pithivier (this is where GBBO inspired me aha!), I headed into the kitchen to get down to business. Popping on the Jersey Boys soundtrack, I lined the tray with the oil as stated and then cut the new potatoes into halves and quarters, placing them in the dish as I went. Once done, I added a sprinkling of a little more oil, before adding the salt in.


I used about a tablespoon of the mixture on the potatoes and this gave a really good, thick coating that I then used my hands to spread around again. After a final shake, I popped them into the oven at 200 degrees for 50 minutes. During this time, I made the pithivier, which I was super proud of as it actually worked.

As well, as a cup of tea for my mum, which I paired with the lovely ginger biscuits the company also makes via the Horsham Gingerbread Bakehouse. She goes a little bit Mary Berry over ginger biscuits, to be honest, as they are her favourites. The feedback I got was very positive. With a huge ginger kick to them, she said they were just right for her and no one has seen them since.

Twice I moved the potatoes around to stop them sticking and when the time was up, they came out perfectly. Crispy, coated and as my brother later stated worthy of me making more. I didn’t but to be told that he approves is a big thing. He doesn’t cook but likes to critique if you get me.

The SaltPans Instagram states that the salt would work well with homemade oven chips, roast chicken and roasted vegetables and I must agree. It is like a summer holiday in a dish, but it would also work well in spring and in those classic winter staples too. The potatoes were so easy to do and whilst they said to keep moving them around every 10 minutes, I only did so twice, and they came out perfect. I even reheated them later in the evening, to go with dinner, and they worked well.

I had a lot of fun tackling this recipe and can see it being made again soon. Four simple steps to a delicious side has changed my family. To find out more about the Piri-Piri salt head to the SaltPans website or if the ginger biscuits have taken your fancy, then pop over to the Horsham Gingerbread Bakehouse site to investigate. Let me know how you get on if you make them lovelies in the comments below!

Joey X 

(#AD: I was not paid for this content or for the links within it, but I was gifted items to try lovelies)

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