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.
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!