Salty Baby Potatoes

For some reason I always forget that there are other ways to make potatoes other than mashed. I could seriously eat mashed potatoes for every meal. Breakfast, lunch and dinner. However, these potatoes come in second right under mashed potatoes. They are salty and tender and very, very good. You have to be careful not to overdo the salt. This recipe calls for rock salt which is the same salt you would use when you are making home made ice cream. Only use what the recipe calls for and if you don’t like things too salty you may put a little less. More is not better in this case. You can use any type of small potatoes in this recipe. I was originally going to use fingerling but my local grocery store was out so I used baby potatoes.

Salty Baby Potatoes
adapted from Alton Brown

1 pound rock salt
2 pounds baby potatoes, cleaned
2 quarts water
4 tablespoons butter
1 tablespoon freshly chopped chives

Put the potatoes, salt and water into a large pot and bring to a boil. Cook until they are fork tender, about 25 minutes. Remove the potatoes from the water, pour the butter over them and toss to coat. Top with pepper and chives. Serve immediately.

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