A few lazy Sunday afternoons ago, I was watching my favorite PBS Channel, CREATE, and this recipe popped up on America's Test Kitchen. Not only did it look extremely simple, it included my favorite ingredient of all time. Salt.
I'm pretty sure my love of salt is the product of some sort of mineral deficiency in my body because, seriously, I have to have it. And I think that's pretty evident in a couple other recipe's I've written about here and here.
The coolest part of this particular cooking process has to be the crystallization of the salt on the potatoes. The pictures don't do it justice because they actually look somewhat glittered in person.
On to the recipe. This is a fabulous side dish that I paired with baked white fish and I have to say, it was a slam dunk. The original recipe calls for a drizzle of clarified chive butter, but since we haven't started growing chives yet, I went with some rosemary we had dried from last summer.
Here it is:
Syracuse Salt Potatoes
From the episode: Northern Cookout
You will need 1 1/4 cups of non-iodized table salt, 11/2 cups of Morton kosher salt, or 2 1/2 cups of Diamond Crystal kosher salt to equal 14 ounces.
Serves 6 to 8.
Ingredients
| 8 | cups water |
| 14 | ounces salt (see note) |
| 3 | pounds small red potatoes or small white potoates, scrubbed |
| 8 | tablespoons (1 stick) unsalted butter , cut into pieces |
| 2 | tablespoons minced fresh chives |
| 1 | teaspoon pepper |
Instructions
- 1. Bring water to boil in Dutch oven over medium-high heat. Stir in salt and potatoes and cook until potatoes are just tender, 20 to 30 minutes. Drain potatoes and transfer to wire rack set over baking sheet. Let dry until salty crust forms, about 1 minute.
- 2. Meanwhile, microwave butter, chives, and pepper in medium bowl until melted, about 1 minute. Transfer potatoes to serving bowl and serve, passing butter at table.
For a little history on where this potato preparation originated from, check out this great article.
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