Colombian-Style Salt-Crusted New Potatoes Recipe
Unraveling the mysteries of home cooking through science.
Tender new potatoes with a crystallized salt crust. [Photographs: J. Kenji Lopez-Alt]
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.
Read more: The Secret to Extra-Crispy Herb-Roasted New Potatoes: More Than a Pinch of Salt
- Yield:Serves 4 to 6
- Active time: 5 minutes
- Total time:45 minutes
- Rated:
Ingredients
- 2 pounds small new potatoes, rinsed
- 1/2 cup kosher salt
- 1 recipe ají, for serving
Directions
-
1.
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.
This Recipe Appears In
The Secret to Extra-Crispy Herb-Roasted New Potatoes: More Than a Pinch of SaltThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
Comments
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT