This update bought to you from my father’s kitchen! I cooked our dinner yesterday (roast beef, mediterranean baked feta, and maple dijon asparagus), and the only new recipe I bought out for this was these potatoes. They’re absolutely fantastic, and pretty quick and simple to make – just be careful, though, as these have hella salt in them.
New York Salt Potatoes
Serves 4 or so
- 3 lbs unpeeled baby/new red potatoes, scrubbed
- 2 qts water
- 1.5 c salt (kosher or fine sea salt, I used half of each)
- 6 T butter, cut into 1 T pieces
- Herbs (I went with oregano, parlsey, and thyme, all dried)
Fill a pot with 2 qts of water, and stir in your cup and a half of salt. Stir to dissolve some of the salt (don’t worry, the rest settles to the bottom), add your potatoes, and bring to a boil over medium-high heat. Lower the heat and simmer, uncovered, until fork-tender (appx 20 minutes). Drain the potatoes and let them dry for a bit, to crystallize the salt. Return to the burner and melt the butter and sprinkle the herbs over the potatoes, tossing to coat.
Eat them immediately. What are you waiting for? EAT THEM.