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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.

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breezermom April 13, 2012

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???

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Pinktini August 14, 2008

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. :)

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Lori Mama March 27, 2008

I made these to go with Linda's roast and they were delicious! I love these little potatoes! I didn't sprinkle them with the Parmesan cheese, because I wanted to put gravy on them. Great recipe Sharon!

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Chef Charlee March 12, 2008

These were great--They turned out perfectly. You are right--they are good cold. I kept sneaking back to the fridge to eat just one more of the leftovers. I will be making again soon. I ate them plain without any of the optionals.

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Lorianne1 December 23, 2007
Perfect Fingerling Potatoes