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BackstoryThese potatoes are a very easy, very quick side dish; excellent for when you're trying to make three other things at the same time. I like to use multi-colored fingerlings, which makes for a nice presentation, but any fingerling potatoes of roughly the same size will do. This recipe uses a large amount of salt. But the great thing is that the potatoes come out perfectly cooked and seasoned, with an ultra-thin salt crust on them, and most of the salt used stays in the water. I often cut this recipe in half with no ill effect on the outcome of the food.
- * 1 1/4 lbs. (20 oz.) kosher or rock salt
- * 2 quarts water
- * 2 lbs. small fingerling potatoes, cleaned
- In a large pot, combine the salt, water and potatoes and bring to a boil. Cook the potatoes until they are fork-tender, approximately 25-30 minutes.
- 2. Remove the potatoes to a cooling rack and let stand for 5-7 minutes before serving.
- Letting the potatoes sit for five minutes allows the residual heat to evaporate the moisture that is clinging to the potatoes; the potatoes will turn a very slight sparkling white, due to the dissolved salt being left behind. You can serve with butter, chives, pretty much anything you would serve bakes or mashed potatoes with, but there's no need; they're that good on their own. Also, I don't care if the cookware says it's corrosion-resistant. I wouldn't leave the remaining salted water sitting in the pot overnight.