Say hello to my little friends.
I grew up eating Salt Potatoes and, naively enough, thought everyone else in America did too. They’re such a staple on Upstate NY Summer meal menus that they literally sell the bags of baby red potatoes complete with a giant baggy of salt.
It wasn’t until I moved out West that I realized it just wasn’t so. As a matter of fact, most people don’t have a clue what I’m talking about when I lovingly gush about Salt Potatoes. Their response is usually ‘Whoah. You seriously use that much salt? Those things sound deadly.’
Interestingly enough, the amount of salt used in this recipe does little to the actual flavor of the dish. It’s all about chemistry, folks.
The high level of salt actually increases the boiling temperature of the water, causing the starch in the potatoes to cook more completely. The salt also creates a thin protective crust on the outside of the potatoes, so the hot water doesn’t seep into the skin while they’re cooking. The result is an amazingly creamy textured potato, combined with just the perfect amount of slightly salty flavor.
(makes 4 servings)
2 lbs baby red potatoes (important to use this size)
9 cups water
1 1/2 cups kosher salt
6 tbsp unsalted butter (melted and clarified)
fresh parsley (chopped)
To make the potatoes, gently scrub and rinse the potatoes of any extra dirt and/or impurities.
Bring the water and salt to a rolling boil in a large stock pot over medium-high heat. Add the potatoes, and continue boiling until they are fork tender (around 15 – 20 minutes, depending on the size of the potatoes.) Using a slotted spoon, transfer the potatoes to a wire rack set on top of a sheet pan to drain any extra water and let the remaining salt dry on the skins.
Serve these little guys up with clarified melted butter and fresh parsley. Boom, your new favorite side dish is born. And because you followed my instructions and used teeny-tiny baby potatoes, you can just pick them up and pop them right into your mouth. No fork needed.
Method. To. My. Madness. (Almost every time.)