One of my husband's favorite side dishes is New York (specifically upstate NY) style Salt Potatoes. The first time I attempted to make them was a disaster. A complete disaster! I couldn't fathom not pricking or cutting the potatoes. It went against my nature. If you have made salt potatoes before, I'm sure you know exactly how they turned out! The salt soaked into the potatoes and they were uneatable. I gave up after my first try and didn't think I'd ever successfully make them.
But, a few years later, I had regained my gumption to try again. So, I bought some small potatoes from Wegman's and tried. My second attempt was halfway successful, but I didn't get the right salty flavor that's true to Salt Potatoes. But, I became determined to get it right.
I still don't have it quite right, but I have arrived at a recipe that my family likes.
Our Family's Salt Potatoes
3 pounds of small or fingerling potatoes
7/8 cup kosher salt
Wash potatoes and place in pot. Cover in water. Add salt and bring to a boil. Boil until a fork easily pierces a potato. But, be careful piercing the potatoes because the salt will seep into those holes! Wait until you think they're done and only pierce one or two. When the potatoes are done, drain potatoes in a colander. But, DON'T wash them! The salt will form a coating on the outside of the potatoes. Place in bowl and pour
6 Tbsp. butter, melted
over the potatoes. Toss and serve.
