One standout dish will elevate any meal.

Yes. It can even be a potato. 

Come on in and try some of the ideas I’d love to share with you.

Learn More

Featured Recipe

Mixed Citrus Cream Tart with Almond Crust

Mixed Citrus Cream Tart with Almond Crust

This One Truly Does Melt-In-Your-Mouth. Here’s a tart that’s perfect for the holiday season. It’s colorful, the crust, filling, and toppings can be made the day before, and oh, man, is it delicious.  I wanted an almond crust because I love the combination of citrus with almonds. But I didn’t …

Read Now
Salad
Main Course
Side
Bread
Dessert

All the Possibilities...

Is cooking an art form? A craft? I’m not certain, but I think it’s both. You need some basic skills and then you’re free to explore whatever strikes your fancy. There will never be enough hours in the day to try out all my ideas and that’s not a bad thing because it keeps me endlessly fascinated with all the possibilities...
Read More
WELCOME

Latest Recipes
Pork Patties with 'Nduja Roasted Fennel and Potato Wedges
Renée Robinson
Nothing Dull About These Flavors. Here’s a very tasty meal I put together after thinking about...
VIEW RECIPE
Roasted Peppers with Capers and Caper Leaves
Renée Robinson
Is There Anything More Inviting Than a Platter of These Beauties? Happy Day After Thanksgiving!...
VIEW RECIPE
Chocolate and Chili Pine Nut Tart
Renée Robinson
A Celebration Worthy Chocolate Ganache Tart That’s Infused with Chipotle Chili and Topped...
VIEW RECIPE
View all Recipes
Renée Featured in Raised Southern, Fall/Winter Issue

Renée's Holiday Recipes Featured in Raised Southern Magazine, Vol. 2

Renée Robinson

Well, get a load of this. I’ve got 4 new recipes and an article in the Fall/Winter issue of Raised Southern Magazine. Woo Hoo!! 

Read More

Testimonials

I had the chance to check out Renee Robinson's The Salted Potato, and I have to say that I was super impressed. The recipes are mouth-watering, and the tips and advice are incredibly helpful. A potato should be so lucky as to be perfectly seasoned by Renee Robinson. Bon appetit!
Jamie Parrish
Jamie ParrishFounder / Creative Director
Raised Southern Magazine
Renee Robinson’s food is to me like great art, full of intention, thought, emotion, effort and great execution. Her food ultimately engages all of your senses and is as delicious as it is beautiful.
Patrick Owen Chadd, Ed.D.
Patrick Owen Chadd, Ed.D.www.eclecticook.net
I joined a food group, and one of the first posts I saw was a photo of this amazing cake. I was so awed that an amateur cook could make such an impressive creation. Since that first exposure to Renee Robinson’s food, I have been wowed hundreds of times over at her creativity and versatility.
Sherie Robins
Sherie RobinsMember/Milk Street Community
The consideration and care that Renee generously pours throughout flavor profiles, execution and sharing is a thing of culinary beauty... I have unreservedly loved every recipe of Renee’s that I have tried. Her swoon-worthy talent and passion in the kitchen is indeed a gift to anyone who encounters it.
Cornell Collins
Cornell CollinsFashion Designer
I’ve been fortunate enough to have been sampling Renee Robinson’s food for over 30 years. Her palate is exemplary. The balance in her dishes always hits the perfect combination of fresh with decadent. And her creativity with ingredients can only be surpassed by her plating skills.
Lyn Donley
Lyn DonleyBroker, Real Estate
Previous
Next

Sign Up to stay in touch

Subscribe  to recieve the latest news and recipes from The Salted Potato

Leave your details to receive our newsletter