Doncha just love how sweet and tender baby potatoes are? Doncha just love them chilled with a bit of salt the next day? Here’s my new fav way to have baby potatoes–no need for the salt shaker the next day! My mom shared this recipe on a recent visit. Simple and yummy!
- 1 1/2 to 2 pounds baby potatoes (Mom has tried this with every color potato but blue(!) and says yummy no matter!) The key to the recipe is using baby potatoes only–if you cut bigger ones, they absorb the salt and get TOO salty–NOT yummy.
- 1/2 to 2/3 cup kosher salt (Amount will vary depending on how many little taters you have–keep salt and water proportional.)
- 1 quart water (potatoes must be covered by the brine–adjust water and salt accordingly.)
Mix the salt and water, add the potatoes. Bring the pot to a boil, reduce heat to a simmer. Boil potatoes until fork tender. I learned the true definition of fork tender the other day–it’s when you stick the potato with a fork and it slides right off! I just love cooking–always learning something new!
When potatoes are nice and tender, scoop them out onto a rack sitting over a sheet pan to catch the drips. Let the potatoes dry–this won’t take long. They end up with the perfect amount of salt on the skin! Mom says red potatoes actually show the salt crystals so they get all sparkly–how pretty will that be?!
Serve up your yummy little perfectly salted taters family style with the rest of your meal. Be sure to sneak a few into a secret hiding place in the fridge for later!
Mmmmm-mmmm-mmmm! So yummy! I ate them with my fingers. Baby potatoes are so moist they don’t need butter or sour cream or anything. The salt layer on the skin is the PERFECT amount for the potato. (I keep typing “potatoe”–curse you, Dan Quayle!)
The potatoes in my garden are just getting to this size. I hope I’ll be able let a few of them mature so I have some for the winter!