Easy and delicious boiled potatoes, boiled in salty water for a lovely salt-crusted skin and a creamy, interior.
For salt potatoes:
1/3 - 1/2cupfine sea salt, table salt or Kosher salt*see Note 1
1lb.whole mini potatoeswhite or red or a combination of both *see Note 2
For topping after boiling:
Chopped fresh herbsoptional
Add water to a pot. Add salt and stir well until salt is dissolved (you can see any settling on the bottom of the pot). Add potatoes. Make sure the water covers the potatoes. If not, add additional measured water and an additional 1 1/2 - 2 Tbsp of salt for every 1 cup of water you add.
Bring potatoes to a boil over high heat, then reduce heat and simmer until potatoes are fork-tender (about 15 minutes for mini potatoes). *Be sure to test the potatoes by poking into the centre of the potatoes with a fork to be sure they are cooked through. Drain potatoes and allow the outside of the potatoes to dry. Place potatoes in a bowl and toss with melted butter and herbs, if using. Serve warm.
1. Use anywhere from 1/3 cup to 1/2 cup of salt (or 1 1/2 - 2 Tbsp of salt for every cup of water used) to boil the potatoes, as you like. Experiment within this range. More salt will make a more salt-crusted finished potato.2. You MUST use whole potatoes and whole mini potatoes are perfect for salt potatoes. That said, you can use larger potatoes, as long as they are boiled whole. Obviously, they will need to boil longer to become fork tender.NOTE: Nutritional Information may not reflect the exact amount of sodium, as it is impossible to calculate how much of the added salt transfers to the consumed potato. As mentioned above, you'll find the potatoes don't taste overly salty, so that is a good indication that it is a "normal" amount. That said, if you have health concerns around sodium consumption, you may wish to avoid, as the sodium content is difficult to quantify here.