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
of kosher salt
Note from the NYT: Add another cup if using the Diamond Crystal brand
well-scrubbed small red or white potatoes
I used new white potatoes
stick melted butter
Chopped fresh herbs
about a 1/4 cup (I used parsley and basil because it was what I had on-hand at the time.)
Bring the water and salt to a boil. Once it reaches a boil, add the potatoes.
Boil for 20 minutes or until for tender.
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.)