Salt Potatoes
I first saw this recipe on a favorite blog called Pinch and Swirl, by Marissa Stevens. What really got my attention was her description of these potatoes: “Who knew that just potatoes, salt, and water could create such a delicious dish! Fingerling potatoes get buttery smooth on the inside with a crisp, salty crust on the outside to make an addictive appetizer!”
Check out her recipe for information on the origins of salt potatoes, variations like Syracuse potatoes, and other information. For something I’d never heard of, there’s lots of information!
What excited me, besides the potato description, was that it was an excuse to eat potatoes. As an appetizer. With condiments!!!
I couldn’t find fingerlings, so I bought a small round red variety called strawberry. I was in a truffley mood, so I used a truffle mayo and a black truffle Truff for my condiments. Plus some butter.
Salt Potatoes
2 pounds fingerling potatoes ideally of similar size, scrubbed but not peeled
1 heaping tablespoon flaky sea salt such as Maldon
1 quart cold water just enough to cover
Dipping Sauce(s), optional but highly recommended
Arrange the potatoes in a single layer in a wide, shallow pan (I used an 11″ diameter pan with 2 ½” high sides). Pour enough cold water to cover (about 1 quart). Sprinkle salt over water and bring to boil over medium-high heat.
Leave potatoes at a rapid boil until water has evaporated, about 30 minutes. Reduce heat to low and gently lift and turn potatoes until their skins are wrinkled and completely dry.
Transfer to platter and serve.
Serve the potatoes with just about anything – even curried ketchup or barbecue sauce come to mind!
About the Author: Chef Mimi
I just had a dish with similar prep while in Italy (Cinque Terre). Instead of water, our host used a crisp white Ligurian wine. For flavor, he used a fresh local bay leaf, some onion and a little bit of garlic. During simmer, he alternated between lid on and lid off until he had the desired finish. Cheers!
Wow!!! That sounds incredible. I will be trying that. Thanks!!!
Ooo this is also a new method of cooking potatoes. Sounds intriguing and the potatoes look terrific!
They came out so well, and surprisingly not over salty. I think I’d even love fingerlings better than these.
It’s one of the most popular ways to cook potatoes over here. We call them Pellkartoffeln or Salzkartoffeln, depend on whether you cook them with skin on or not. Those red potatoes look really floury and delicious.
Fascinating! And to think in my 40 plus years of cooking I’ve never come across this. And that’s why I follow blogs!
Oh thank you for this recipe. It’s going to make my man happy. Me too!
It was such a unique recipe! And if you love potatoes….
You had me at potato. Thanks for the great share.
Hahahahahaha!
These look delicious indeed! I have made a similar dish in the past and they were great, especially sprinkled with vinegar!
Oh gosh, now that sounds good to me. It would send my husband out of the room, tho…
I have cooked Potatoes in a similar way. Enough water to cook potatoes with aromatics of your choice plus a good knob of butter. When the potatoes boiled dry they would continue to sizzle away with the aromatics and butter, giving the saucepan a shake now and then gave a tasty crispy potato. Skins on of course! :))
Wow. Salty and buttery. Goodness. And to think I’ve never come across such a recipe!
Ich liebe Papas arrugadas – Kanarische Runzelkartoffeln!!!
Viele Grüße,
Jesse-Gabriel
I love papas arrugadas – canary wrinkled potatoes!!!
Many greetings,
Jesse Gabriel
Is that a German name for salt potatoes?! Can’t wait to look that up. Danke!
I’m going to try this method with some Falke chilli salt flakes I have.
That will be wonderful. You’ll love these!
hard to believe potatoes haven’t been around in western culture for that long. what would we do without them? :)
Well isn’t that the million dollar question!!!
I know these as papas arrugadas… but however you’d want to call them, they are delicious, especially with mojo rojo (red sauce). Haven’t made these is a dog’s age, I’ll need to fix that soon.
Somebody else said that as well. I’ll have to look into that!
That’s the magic of potatoes! They go well with everything! What a great idea!
I couldn’t believe how well this technique worked!
Thank you for sharing this, Mimi! I love learning about new techniques to transform the simplest of foods. When I read your post on these potatoes, my first thought was that I’ll bet someone discovered the beauty of this by accident, perhaps forgetting about the potatoes on the stove! And then, EUREKA!, these perfect potatoes. :)
You know, you’re probably right! And it’s a great technique!!!
the simplest recipes are the best aren’t they!
Exactly!
Love it! I am always looking for new ways to cook potatoes.
You will love this! Wish I’d known about this technique years ago!
Ok Mimi , I am having a hard time commenting. I don’t use WordPress, that’s why. Anyway, I haven’t seen a potato I don’t like. Gerlinde de Broekert.
Oh gosh, I’m sorry. And I don’t understand all of that of course…
What a delicious way to eat potatoes Mimi, I’m sure I can find some potatoes to do this dish justice. How appropriate to serve them with truffle flavours.
Thanks Pauline! I’d definitely try them with fingerlings!
I love potatoes, in almost any form. And this looks like yet another delicious way to enjoy them. Thanks!
So easy, although you have to watch the pot!!!
Oooh these sounds lovely, and I love that there’s a potato variety called strawberry! And I can totally relate to being in a truffly mood!
These were so good. I think fingerlings would be even better since they’re already creamy!
Wow! You know, I would just lightly spread some lard on the halves….. heaven!!!!!!!!
Hahahaha! I’ll stick with butter, but nonetheless, they’re really good!
The truffle mayo is a stroke of genius! These look delicious Mimi
Thank you!
I made these several years ago from a recipe in either Cooks Illustrated or Milk Street. They are highly addictive and are good with so many different sauces to dip. Thanks for the reminder… Since I lost the recipe long ago, I’m glad to have yours.
They’re so good! And I’d never ever heard of them!!!
I’ve never made these, but have had them in restaurants. They’re terrific! Now I’m wondering why I haven’t made them at home. I will! :-)
Well I’d just never heard of them!!! So so good.
I’ve said for years that I could easily enjoy an all potato diet. LOL! These sound fantastic, and I will enjoy. I have tried the two truffle dipping sauces before and they are delicious. I need to get a fresh supply and indulge. :-)
Oh my does that sound good! I absolutely love Truff on eggs and steak!
What a great way to cook potatoes! I have heard of this but never tried it. I loved the variations suggested in the comments…butter – why not, what about bacon??? Sounds delicious.
Ooooooooh. Yes.
I’m so glad you enjoyed these, Mimi! They were a total revelation to me. It’s really fun to take these to holiday gatherings because they’re so different and people really oooh and ahhh.
I certainly oohed and ahhed! So unique, so delicious. Thank you so much!
So salt potatoes are a big thing up in upstate New York. Every year around this time, big bags of ’em show up in the grocery stores. I’m not entirely sure what variety they are – they’re just called “salt potatoes.” Somehow we managed to live up there for 10+ years and we never made them ourselves. Thanks for sharing the recipe! This sounds like a great excuse to make delicious and fun condiments for dipping!
Interesting! After making them it’s hard to think of buying them already salted. But I guess they’re popular!
This looks good, I can imagine already many dishes to pair this with. Interesting prepartion, I bet this would yeild a really nice result
It’s an interesting technique! I can’t wait to try it with already creamy potatoes.