I know these Salt Potatoes with Martha’s Vineyard Premium Sea Salt don’t look like much, but the method of cooking turns them into buttery soft clouds and I think you should give them a try.
These salt potatoes will be an underdog at your table, seriously. They look awful, I know. But they tasty so buttery, so creamy, that you’ll want to cook
Salt potatoes are a regional dish of Syracuse, New York, typically served in the summer when the young potatoes are first harvested. They are a staple food at fairs and barbecues in the Central New York region, where they are most popular. Potatoes specifically intended for salt potatoes can be purchased by the bag along with packages of salt. As the potatoes cook, the salty water forms a crust on the skin, and the higher boiling temperature allows the starch in the potato to cook more completely, giving a creamier texture. Salt potatoes originated in Syracuse and comprised most of a salt worker’s daily diet. During the 1800s, Irish salt miners would bring a bag of small, unpeeled, substandard potatoes to work each day. At lunch time, they boiled the potatoes in salt brine. – Wikipedia
Basically, it’s super simple:
- Get some fingerling potatoes.
- Throw them in a pot with water and A LOT of salt.
- Boil until fork tender.
- Drain and let the salt crust dry on the potato peel.
- Salt potatoes are served on their own or with a side of melted butter or good olive oil.
Want to try Martha’s Vineyard Sea Salt this holiday season? Use the code MARNELY for 25% off orders $35 and over – good through Dec 1, 2020.
- ¾ cup Martha’s Vineyard Premium Sea Salt
- 4 cups water
- 2 pounds fingerling potatoes, washed
- Place potatoes, salt, and water in a medium pot and cook over medium high heat, about 30 minutes or until potatoes are tender. Drain and place on tray to dry out and for a thin salt crust. Enjoy with olive oil or butter.
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