Salted Fingerling Potatoes
Adapted from Alton Brown's Perfect Fingerling Potatoes
1 1/4 pounds kosher or rock salt (NOT TABLE SALT)
2 quarts water
2 pounds small fingerling potatoes, cleaned
4 tablespoons butter, optional
Freshly ground black pepper, optional
1 tablespoon freshly chopped chives, optional
In a large pot, combine the kosher salt, water, and potatoes; bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives. The potatoes will have a whitish dried salt appearance on the skin.
Some important tips...do not pierce the skin in any way. You want the salt to coat the skin not penetrate the potato. Also make sure you use kosher salt not table salt.
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