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,
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.
ReplyDeleteI just had a flash back of eating a bowl of salt potatoes at the New York state fair. I will be making these--soon!
ReplyDeleteI usually use regular salt...do you think the Kosher works better?
ReplyDeleteI 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.
ReplyDeleteAmy, 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