Growing up, my ma often made a side dish called “salt potatoes.” After moving to California, I had no idea that salt potatoes hadn’t made it all the way to the west coast. Even the BF, who grew up in southern New York,
So what, right? Oh how great, boiled potatoes. And I say how dare you! Boiled potatoes are water logged, gritty, sandy paste and bland mush. You have no idea how different and transformed salt potatoes become, just by the few slight differences in preparation.
4lbs of small yellow/white/red potatoes (I actually only had 1.5lbs)
1.5 cups of kosher salt
8 cups of water
unsalted melted butter, or fresh herbs for topping
Fill a pot with the 8 cups of water, and 1.5 cups of kosher salt and bring to a boil.
Drop in your potatoes, and boil until tender (eh, this takes probably 15-20 mins)
Drain water and top potatoes with melted butter and herbs
More photos, history and shenanigans over at Savory Notes