Salt Potatoes

"I came across this in a food blog in Russian of all places. The recipe seemed so strange that I looked it up and found out it was actually a traditional dish of the Syracuse region, NY. Strange as the idea sounds, I decided to try it and now there is no turning back. This is my favourite way of preparing young potatoes!"
 
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photo by Nelka photo by Nelka
photo by Nelka
Ready In:
50mins
Ingredients:
4
Serves:
4
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ingredients

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directions

  • Wash the potatoes but keep the skin intact.
  • Place the potatoes in a sauce pan, cover with the water and pour in the salt. There are different opinions on the salt to water ratio but they all range from 1:4 to 1:6 so I opted for the middle.
  • Bring to a boil and then simmer until the potatoes are tender which would be 20-30 minutes. Be warned! The saline solution boils at a much higher temperature that water. It will be very hot. And It will sound like the potatoes are frying and not boiling.
  • When ready, drain the potatoes in a colander and allow to dry so that a thin salt crust forms. You could rinse the salt off but be aware that the potato flesh absorbs almost no salt during cooking. Plus it will not be authentic.
  • Serve hot with the butter on top or on the side. The potatoes will stay hot for quite a long time so they will melt the butter if you put it on top. If you opt for butter on the side, melt it and serve it as a dip.
  • NOTE: The leftovers keep well in a fridge and reheat well. You can use them as an ingredient in dishes that call for baked or boiled potatoes. I use them in potato salads.
  • NOTE: Try using herb butter or substitute the butter with a different dressing or dip.

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RECIPE SUBMITTED BY

What can I say? I love to cook. And I love to eat. <br> <br>As I am Bulgarian and as I live in Bulgaria I'm bound to do and to post the recipes for many typical Bulgarian or Balkan dishes - like the potato moussaka, the tikvenik and the tarator. You can check out all those and some other Bulrarian recipes posted by other people on the site in my specially devised public cookbook. I hope you try and like them. Bon apetit!
 
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