U225X / RECIPE ADDITION
Record: CHAT-0298
Added: 2026-09-15
Record link: https://u225x.com/record/CHAT-0298#recipes

The recorded two-pound salt-potato batch with measured butter and a complete draining and drying method.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

SALT-CRUSTED BABY POTATOES
Adapted from CHAT-0298's two-pound potato and one-cup kosher-salt recipe; water volume, butter amount and final method complete the truncated excerpt.
Yield: 4–6 side servings
Prep / wait: 10 minutes
Cook: 20–25 minutes boiling, plus 3 minutes drying

INGREDIENTS
- 2 lb small whole white or yellow potatoes, about 1–1 1/2 inches across
- 8 cups water, or enough to cover in a snug pot
- 1 cup kosher salt, as in the source (weight varies by brand; do not substitute 1 cup fine table salt)
- 4 tbsp unsalted butter, melted

METHOD
1. Scrub potatoes and leave whole with skins intact. Put them in a pot, add water to cover and stir in the kosher salt.
2. Bring to a boil, reduce to a steady gentle boil and cook 20–25 minutes, until a thin knife reaches the center easily.
3. Drain carefully in a colander. Return potatoes to the warm pot off heat and leave uncovered 2–3 minutes so a light salt crust forms.
4. Serve whole with melted unsalted butter. Do not add more salt before tasting.

NOTES & STORAGE
- The cooking liquid is intentionally salty and is discarded. Keeping skins intact limits how much brine reaches the interior.
- This preserves the historical one-cup kosher-salt formula; crystal size makes it less reproducible by volume, so record the brand and weight on a test batch.
- Refrigerate cooked potatoes promptly at 40°F or below for 3–4 days.

RECIPE BASIS & REFERENCES
CHAT-0298 source record: https://u225x.com/record/CHAT-0298
USDA: leftovers and food safety: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety