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Bonfire Baked Potatoes

Bonfire Baked Potatoes

Ingredients

Ingredients

Dukkah Salt

  • 1 tsp dukkah

Cep Salt

  • 1 dried cep (Italian Porcini)

Seaweed Salt

  • 1 sheet dried nori

Lemon & Rosemary Salt

  • 1 small lemon (zest)
  • 1 tbsp fresh rosemary

Smokey Chipotle Chilli Salt

  • 1 tsp chipotle chilli flakes
  • 1/2 tsp smoked paprika

Method

Method

  1. Put 2 tbsp of Fleur de Sel, French sea salt, in a small food blender or pestle and mortar and blitz or grind with different flavourings for 1-2 minutes.

  2. Dukkah Salt

    A nutty spice that is the perfect sprinkled on hummus, roasted califlower or on grilled lamb.

    Add 1 tsp dukkah and grind together until well blended.

    Egyptian Dukkah can be bought in supermarkets or it’s easy to make your own.

  3. Cep Salt

    The perfect little addition to home-made chicken soup, risotto, grilled steak or frites.

    Add 1 dried cep (Italian porcini). Grind together until the mushroom is reduced to a rough powder through the salt.

    Cep mushrooms are often used fresh or dried in French dishes, for their delicious, umami-rich flavours. Buy them fresh in the autumn or dried all year round.

  4. Seaweed Salt

    The perfect addition to a hot bowl of ramen noodles, perfectly season grilled salmon or a piece of poached chicken.

    Add 1 sheet of dried nori. Grind together until the nori is roughly the same size as the salt grains.

  5. Lemon & Rosemary Salt

    A Fresh and Zesty salt that can be added to roast chicken, steamed rice or grilled goat’s cheese.

    Add the finely grated zest of a small lemon and 1 tbsp fresh rosemary leaves. Grind together for 1-2 minutes.

  6. Smokey Chipotle Chilli Salt

    Perfect for all things barbecued, sprinkled on mac ‘n’ cheese, or stirred into home-made baked beans.

    Add 1 tsp chipotle chilli flakes and ½ tsp smoked paprika. Whizz or grind together.

Cooks tips

Cooks tips

  1. Store and serve in Bonne Maman mini jam jars.

Good to know

  • Spice up your baked potatoes with these delicious savoury salts.

Recipe by

Bonne Maman

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