Salt Potatoes

These are a great addition to any summer meal, or you can dress them up a bit (sour cream, handful of cheddar, a sprinkling of bacon) and serve with a green salad.  Here in NY, you can buy a bag of "salt potatoes,' but I figured I'd post the recipe for those of you who aren't quite as lucky!

from the June issue of Food Network magazine, but seriously, it's not brain surgery.

4 lbs. small potatoes, such as baby Yukon Gold
2 1/4 c. kosher salt (I know this seems like a crazy amount, but trust me)
1 stick unsalted butter, melted

Put the potatoes, 8 cups of water and salt in a large pot.  Cover and bring to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 30 minutes.  Drain the potatoes in a colander and let dry, allowing some of the salt to crystallize.  Return to pot and pour butter over the top, stirring to coat each of the potatoes,

4 comments:

  1. These are so great. It is so weird to me that no one in the west has ever heard of them. They are such an easy and tasty side dish! I signed up to take them to our upcoming ward BQ next week.

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  2. I just had a flash back of eating a bowl of salt potatoes at the New York state fair. I will be making these--soon!

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  3. I usually use regular salt...do you think the Kosher works better?

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  4. I think so, Emily. Taste-wise, they end up pretty much the same, but with the kosher salt, it gets a bit of a crust on it.

    Amy, I can honestly say that nothing irritates me more at pageant than people (locals, no less!) raving about the salt potatoes!! I feel like shouting, "You can go to Wegmans and get yourself a 5 lb. bag for what you just paid!!" :D

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