Simmering potatoes in heavily salted water until the water runs completely dry gives them a crystallized salt crust. This is the potato recipe for the salt-lover.
Why this recipe works:
- Simmering in heavily salted water dries out the exteriors of the potatoes and thins the skins.
- As the liquid evaporates, it leaves behind a crunchy, salty crust on the potatoes.
- 2 pounds small new potatoes, rinsed
- 1/2 cup kosher salt
- 1 recipe ají, for serving
Place potatoes in a large saucepan and cover with water. Add salt and stir to dissolve. Bring to a boil over high heat. Reduce to a low boil and cook, stirring occasionally, until liquid has completely evaporated and potatoes are covered in a film of salt, about 45 minutes. Remove from heat and let potatoes rest for 5 minutes in pan. Toss again, then transfer to a serving bowl. Serve with ají.