THIS BLEND, LIKE OTHERS IN THE BOOK, can be sprinkled or dusted on nearly any savory food, depending on what you fancy. I love this one on simple potato wedges. Leave the skins on floury potatoes, cut them lengthwise into eights, toss with olive oil, and sprinkle with this salt mixture. Bake until crisp on the outside and fluffy on the inside. The salt melts in your mouth and the spices turn ordinary potatoes into something sublime. I’ll bet you don’t reach for the ketchup.
MAKES ABOUT
6 TABLESPOONS SALT BLEND
¼ cup / 50 grams sea salt (in flakes, if you can find it)
4 teaspoons granulated sugar
1 teaspoon paprika
½ teaspoon turmeric
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cornstarch
Shake together all the ingredients in an airtight container and store in a cool, dry place for up to a year.
