New York Salt Potatoes

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Vintage Cookery

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5 minutes
20 minutes
New York Salt Potatoes

This salt water perfectly seasons new potatoes from the inside out. Try this great method next time you have some little baby red poatoes, small youkon gold or any potato with an edible skin will work just as well!
~Chef Austin Merath - Vintage Cookery


3 Lbs New Red Potatoes, Washed 

2 Qts Water

1 1/2 C Sea Salt

6 Tbsp Butter

Chopped Fresh Herbs, Thyme, Parsley, Rosemary

Cracked Black Pepper


Step 1
Scrub potatoes and set aside. Leave skins on.

Step 2
Combine salt and water in a large pot. Stir to dissolve some of the salt - the rest will settle to the bottom. Add potatoes, and bring to a boil over medium-high heat. Lower heat and simmer, uncovered, until potatoes are easily pierced with a fork, around 20 minutes. Drain water let potatoes dry for a few minutes to allow salt to crystallize.

Step 3
Return potatoes to the pot. Add butter, herbs and pepper and toss to melt butter. Serve immediately!


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