Recipe by KimmieOH
This sounds like such a simple recipe that many people pass it up ...DON'T! Cooking new potatoes this way makes them taste wonderful, especially with butter. You must have a cast iron pan to do this. The stovetop browning makes the skins crunchy and out of this world.
Top Review by MarraMamba
Wow...glad i took your advice to not pass this up. Super super potatoes and so easy. The kosher salt mixes with the water and then as that cooked away left this wonderful salt crust that the baby new reds i used joined into a wonderful medley. Skins were nutty and crunchy and the potatoes have a terrific taste. It really is important to keep the lid on, it is the combination of the 3 ingredients including small amt of water that cause this crust. In the picture the ones at the top right were not gilded with a little butter at serving to show the salt crust a little better. (I didnt shake as much as i should have either). the others had 1 tsp butter just to get a glossy look for the pic. and yes they "scream" when you shake the skillet lol.
- 2 lbs clean scrubbed red potatoes
- 1 tablespoon kosher salt
Directions See How It's Made
- Place the potatoes in the bottom of a large cast iron skillet.
- Place about 2 tablespoons of water in the bottom of the pot and sprinkle with the salt.
- Cover tightly and place over low heat.
- Cook for 40-50 minutes.
- Do not lift the lid during this time.
- Occasionally give the pan a shake.