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
- Scrub potatoes and leave whole with skins intact. Put them in a pot, add water to cover and stir in the kosher salt.
- Bring to a boil, reduce to a steady gentle boil and cook 20–25 minutes, until a thin knife reaches the center easily.
- 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.
- 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.