This must be the easiest recipe ever! Only two ingredients....salt and potatoes! Three if you count the water. I saw this recipe on America's Test Kitchen on Sunday and within a few minutes I was in the kitchen measuring out the salt. The potatoes cook in very salted water and then form a salt crust when removed from the boiling water. The inside is creamy and wonderful and the outside is salty and crispy. Perfection!
Salt Potatoes
adapted from America's Test Kitchen
2 to 3 pounds small yukon gold or red potatoes
14 ounces of kosher salt (not iodized)
8 cups water
Wash potatoes under cold water, set aside (do not pierce or remove skins). Bring water to boil in an enameled cast iron pot. Add salt and stir to dissolve, add potatoes. Boil on medium heat, uncovered, for 30 minutes. Remove potatoes from pot and allow to cool on rack for a minute. You will see the crust form instantly! YUM!
