SALTED FINGERLING POTATOES
Salted Fingerling Potatoes
- * 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.