Recipe by Sharon123
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!
Top Review by breezermom
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.
- 566.99 g kosher salt (or rock salt)
- 1892.0 ml water
- 907.18 g small fingerling potatoes, cleaned
- 59.16 ml butter (optional)
- fresh ground black pepper (optional)
- 14.79 ml freshly chopped scallion, green part only (optional)
- parmesan cheese (optional)
Directions See How It's Made
- 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.