This is an upstate NY special because of Irish salt mining operations that were prevalent up there. I don’t cook these all the time, but when I’m missing the east coast I bust these out and am so happy every time I do…Whatever you do, don’t reduce the salt. The potatoes don’t absorb all of that salt; you’re essentially cooking them in a very concentrated brine, which seasons the potatoes from the outside in and gives the skins their signature salty coating.
Salt Potatoes
- 2 pounds small new potatoes
- ½ cup kosher salt
- 8 cups water
- 4 tablespoons butter, melted
- Fresh parsley, optional
Method
- Wash the potatoes Leave the skins on. If some potatoes are larger than the others, cut them in half so everything cooks evenly.
- Make the brine Add the water and salt to a large pot and bring to a boil, stirring until the salt dissolves.
- Boil the potatoes Add the potatoes and return to a boil. Cook for about 15 or so minutes, or until the potatoes are tender when pierced with a fork.
- Drain Drain the potatoes well and let them sit in the colander for a minute or two. As they dry, the salty water will leave behind that characteristic thin, slightly crusty coating on the skins.
- Butter them Transfer the potatoes to a serving bowl and toss with the melted butter. Finish with a little chopped parsley if you like.
