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Salt Potatoes
1 pound fingerling potatoes, washed
3 cups water
1/2 cup Kosher salt
1. Put the potatoes, water, and Kosher salt into a pot and simmer uncovered for 10 minutes. Should be very soft, test with toothpick. Pour off most of the water, reserving salt.
2. Lower the heat and keep an eye on the potatoes. Let the water evaporate so the potatoes are coated in salt. Be careful not to burn the salt or the potatoes. Cook another 3 to 4 minutes, then remove the potatoes and let cool.
3. Use a kitchen towel to wipe the excess salt off each potato, leaving only a light dusting of salt on each. Be careful not to break them.
1 year ago · 👍 lykso, justyb, threkk
hello justyb! You're totally right on the vinegar front, I like to make a chimichurri (herbs, red wine vinegar, garlic, olive oil) to go with these. · 1 year ago
Salted potatoes are delicious. Especially with vinegar to add a bit of tanginess. This is a good receipe that really hits the details of what to watch for while cooking these wonders. · 1 year ago
this is a classic syracuse, ny dish. salt mining was huge in the 18th and 19th centuries. · 1 year ago