PrintSalt-Baked Potatoes
Adrienne of Nosheteria on the wonder that is salt-baked potatoes: "Salt and potatoes but not salty potatoes. Baked but not oven-roasted. Toasty warm but not crisp skinned. Simple to make and impressive when brought out of the oven. Why hadn't I ever thought of this? Because now, it's the only way I want to eat new potatoes."
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2 Comments:
i you have some nice new potatoes or fingerlings, another great way to cook them is to poach them with a few bay leaves, some mustard seed, peppercorns and your favorite garden herb:thyme, rosemary, etc.
The flavor is unbeatable, and if you then roast them up afterwards it becomes outstanding.
angrywayne at 8:24PM on 03/20/07
There's a dish from Central New York called salt potatoes. They're traditional at clam bakes (yes I know that's a little strange). You boil new, red, baby potatoes (the small ones) in the saltiest water you can manage, when they're tender you drain them in a collander, the salt will form a light, sparkly crust on the skins, then you eat them with drawn butter.
Not the healthiest preparation ever, but dang skippy, that's good stuff. They also keep well in the fridge for a quick snack. They're delicious cold!
Ann at 8:38AM on 03/21/07