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.