A recipe from one of users, Jeff, he sent the recipe to me, he said “I have ate allot of potatoes in my life these are the best I ever ate without truffle oil".
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
40 minIngredients
well-scrubbed small red or white, as uniform in size as possible and with skins on
Directions
Bring salt and water to a boil and add potatoes. Cook until tender, about 25 minutes.
Drain potatoes in a strainer and place pot back on stove over medium heat and add butter.
When just melted, after about a minute, add potatoes and, if desired, herbs and black pepper.
Toss and serve immediately.
Note: Finger (Lakes) Food (August 22, 2008) The salt potato, an iconic central New York side dish, got its start in the late 1800s, when salt was distilled by boiling water from marshes around Syracuse, N. Y. Workers, many of them Irish, would dump potatoes in the boiling vats and then have lunch.
In the September issue of Cook’s Country magazine, Diane Unger explains why a copious amount of salt is essential to the dish. Because extra-salty water boils at a higher temperature, the starch in the potatoes cooks more completely. That’s why salt potatoes are so creamy. And the salty skin that forms on the outside of the potatoes stands up particularly well to herbed or even plain melted butter.
Many recipes call for a ratio of four pounds of potatoes to one pound of salt. This recipe is my adaptation of the one developed in the America’s Test Kitchen, the Boston operation that produces both Cook’s Country magazine and Cook’s Illustrated.
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