Perfect Fingerling Potatoes |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is from Alton Brown's Eat This Rock! You cook the potatoes in heavily salted water and the salt crystallizes on the outside of the potatoes. It seems like a lot of salt but it works. The reviews rave over it! I have slightly adapted it. They are even good cold! Ingredients:
1 1/4 lbs kosher salt (or rock salt) |
2 quarts water |
2 lbs small fingerling potatoes, cleaned |
4 tablespoons butter (optional) |
fresh ground black pepper (optional) |
1 tablespoon freshly chopped scallion, green part only (optional) |
parmesan cheese (optional) |
Directions:
1. In a large pot, combine the salt, water, and potatoes and bring to a boil.
2. Cook until the potatoes are fork-tender, about 25 to 30 minutes.
3. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. The salt crystals will form on the outside of the potatoes.
4. Serve as is, or with butter, pepper, chopped scallions, or Parmesan cheese.
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