First of all, I am not a potato girl. They are fine, but the way some people feel about potatoes, be they mashed, baked, stuffed, etc, is mystifying to me. Still, this recipe intrigued me. The basic premise is that you boil small potatoes in a small amount of intensely briny water. The salt changes the boiling point, which affects the amount of moisture and salt that the potatoes absorb. The end result is a fluffy, white, perfectly-seasoned center and a crusty, salty exterior. Pretty dang delicious. I served them with melted butter…mostly because the recipe told me to. Next time, I think I’ll find something a little more interesting. Maybe a light chive sour cream or caramelized onion something-or-other. TBD…
- 8 Cups water
- 14 ounces salt (1 1/2 Cup kosher or 1 cup table)
- 3 pounds new potatoes
- Bring water to boil in med-large, heavy-bottomed pot over medium-high heat. Stir in salt and potatoes and cook until potatoes are just tender, 20 to 30 minutes.
- Drain potatoes and transfer to wire rack set over baking sheet. Let dry until salty crust forms, about 1 minute.
- Serve with melted butter (jazzed up with your fav seasoning) or some other yummy dipping sauce