Salt Potatoes
User Reviews
4.5
Salt Potatoes
Description
Salt Potatoes are small, new potatoes boiled whole with their skins on in water saturated with salt. Using a precise ratio of salt to water is essential to create the signature salty crust that forms as the water evaporates at the end of cooking. The potatoes are simmered until tender, then drained and allowed to dry slightly so a salty crystallized layer coats their thin skins.
When served hot with melted butter, the contrast between the slightly crunchy, salty outer layer and the soft, creamy potato inside defines the eating experience. The salt crust adds seasoning without the need for additional salt after cooking.
This traditional preparation highlights the natural flavor and texture of the potatoes, relying on simple ingredients and cooking technique. Salt Potatoes serve well as a comforting side dish, especially with grilled or roasted meats.
As noted, careful measurement of both water and salt is important for success. Choosing the recommended size of potatoes ensures even cooking and the distinct salty crust effect.
Ingredients
- 4 1/4 pounds potato 1 1/2 inches diameter is ideal, new, small
- 2 cups salt
- 3 quarts water
- 1/2 cup butter melted
Instructions
- Put 3 quarts of water in a pot. Use a large one that won't overflow so you don't have to clean salt off the stove when you are done.
- Add salt (all 2 cups) and bring the water to a boil. Stir to dissolve the salt.
- Rinse the potatoes to remove any dirt, but don't peel.
- Add potatoes to the boiling water. Use a spoon to lower them in a few at a time so you don't splash yourself with boiling water.
- Boil the potatoes for 15- 20 minutes, until a fork goes into the potato easily.
- Dump the potatoes in a colander and let the water evaporate off so that a layer of salt crystallizes on the skins.
- Serve with melted butter.
Notes
- Measure water accurately to maintain the ideal salt-to-water ratio for proper salt crust formation.
- Use new potatoes about 1.5 inches in diameter for best texture and salt coating.
- Do not peel the potatoes to allow the salt crust to form on the skins.
- After boiling, drain and let potatoes dry so the salt crystallizes effectively on the surface.
- Serve with melted butter for a classic finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 192kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 18945mg | 789% |
| Potassium | 682mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 32mg | 36% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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