Prep 5 mins
Cook 30 mins
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!
- In a large pot, combine the salt, water, and potatoes and bring to a boil.
- Cook until the potatoes are fork-tender, about 25 to 30 minutes.
- 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.
- Serve as is, or with butter, pepper, chopped scallions, or Parmesan cheese.
I followed another reviewer's advice and took photos before adding the butter and scallions. I hope I got a nice pic of the salty crust, but I did have to take the pics inside. I used coarse kosher salt, and got a very nice crust on the part of the potato that was popping out of the water. I used a mix of yellow, red, and purple fingerlings. Personally, I would reduce the salt.....although that might defeat the purpose of the recipe in getting a "salt crust". I ended up scraping the salt crust off the potatoes. They were still a little salty. I'll try this again with about 1/4 to 1/2 the amount of salt and see how that turns out. Or I might sub a larger potato to balance the amount of salt. Thanks for sharing! Made for 123 tag.
I swear I followed this recipe to a tee and they were awfully salty. Even my boyfriend who adds salt to everything thought these were too salty to enjoy. What did I do wrong???
Very nice way to do potatoes. Leave it to Alton to perfect even the lowly spud. LoL! I did cut the recipe in half, since there were only two of us. Too late did I realize I should have taken the picture before I added the butter and onions. You can't really see the salt coating. I'll do a re-take next time I make them. :)