Wednesday, June 29, 2011

Salt Potatoes

Salt potatoes are a delightful side dish that just speaks to summer.  If prepared correctly they have a lovely crunchy exterior and a magically creamy interior.  Serve them with melted butter and you have the perfect cookout side dish - really fantastic with steaks or chicken.

I am an avid cookbook reader and just adore the Food Network magazine (picture above from Food Network).  I came across the Salt Potatoes recipe from an issue of their magazine and had to try it.  It is an easy recipe but it does make a mess on your stove.  Trust me, that is a small price to pay for these little gems.

See instructions below.

  • 4 pounds small potatoes , such as baby Yukon gold or baby Reds
  • 2 1/4 cups kosher salt
  • 1 stick unsalted butter
Put the potatoes, 8 cups water and the salt in a large pot. Cover and bring to a boil  over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 30 minutes.

Drain the potatoes in a colander and shake to remove excess water. Let the skins dry in the colander so that some of the salt crystallizes.

Meanwhile, put the butter in a microwave-safe bowl and microwave until melted. Serve the potatoes hot with the butter for dipping.

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