This recipe is from Alton Brown’s Eat This Rock! You cook the potatoes in heavily salted water and the salt crystallizes on the outside of the potatoes. It seems like a lot of salt but it works. The reviews rave over it! I have slightly adapted it. They are even good cold!
Ingredients: [‘kosher salt’, ‘water’, ‘fingerling potatoes’, ‘butter’, ‘fresh ground black pepper’, ‘scallion’, ‘parmesan cheese’]
Quantity of Ingredients: [“1 1/4 lbs kosher salt (or rock salt)”,”2 quarts water”,”2 lbs small fingerling potatoes, cleaned “,”4 tablespoons butter”,” fresh ground black pepper”,”1 tablespoon freshly chopped scallion, green part only “,” parmesan cheese”]
Number of Servings: 1
Steps: [‘In a large pot, combine the salt, water, and potatoes and bring to a boil.’, ‘Cook until the potatoes are fork-tender, about 25 to 30 minutes.’, ‘Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. The salt crystals will form on the outside of the potatoes.’, ‘Serve as is, or with butter, pepper, chopped scallions, or Parmesan cheese.’]