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Post by kedigato on Jul 4, 2011 19:03:57 GMT
This recipe was in the P Allen Smith Newsletter and I thought those of you who are growing potatoes might like to try it.
I know you don't use salt, DAG, but perhaps if you boil the potatoes in their skins, it might be nice. Actually, with that amount of salt, I can only imagine boiling them with their skins on.
Salt Potatoes
This recipe originated in Syracuse, New York which was a center for salt production up until the 1920s. The super-salty water boils at a higher temperature so the potatoes cook more completely, making them extra creamy. Tossed with melted butter and fresh cracked black pepper, these are some of the best tasting potatoes I've ever eaten.
Ingredients
4 pounds small potatoes 1 1/3 cups salt 8 cups water 1 stick butter Pepper
Combine salt and water and bring to a boil. Add potatoes and boil under tender enough to pierce with a fork.
Drain potatoes.
Melt butter in pot. Add freshly ground black pepper. Add potatoes and toss.
YUMMY!
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Post by letitia on Jul 5, 2011 12:46:02 GMT
I'm going to try these with our dinner I'll have to adjust the amounts though ;D
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