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New York Salt Potatoes
adapted from a recipe in the New York Times, August 22, 2008
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author GlutenFreeBaking.com
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10
cups
of water
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1 1/2
cups
of kosher salt
Note from the NYT: Add another cup if using the Diamond Crystal brand
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3
pounds
well-scrubbed small red or white potatoes
I used new white potatoes
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1/2
stick melted butter
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Chopped fresh herbs
about a 1/4 cup (I used parsley and basil because it was what I had on-hand at the time.)
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Bring the water and salt to a boil. Once it reaches a boil, add the potatoes.
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Boil for 20 minutes or until for tender.
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Drain and toss with butter and herbs. (If you don't want to toss with butter and herbs, you will be able to see the light salt crust on the potatoes.)