Salt Crusted Boiled Potatoes
Salt crusted boiled baby potatoes are a quick, different & delicious way to serve one of everyone's favorite root veggies. Load em' up with sour cream & butter ♥
Ingredients
- 1 1/2 pound baby potatoes rinsed with skins on
- 1/3 cup kosher salt
- water enough to just cover potatoes
- sour cream & butter to serve
Instructions
- Add potatoes to a large saucepan.
- Fill with just enough water to cover potatoes. Any excess water will add to cooking time - you will be cooking all the water off.
- Add salt.
- Bring to a rapid boil, gently stirring until salt is dissolved.
- Reduce heat just a little to maintain steady boil. Stir occasionally & gently.
- Do not stir or move potatoes once water is almost completely evaporated.
- When water is completely evaporated (25 - 30 mins) remove from heat and let rest for a few minutes.
- Carefully remove potatoes from saucepan. Rinse excess salt from sauce pan. Wipe off or rinse any potatoes with excess amounts of salt on them.
- Add potatoes back to saucepan. Fill with 1/4" - 1/2" water. Bring to a boil, stir once or twice, and cook until water is completely evaporated, about 5 minutes.
- Remove from heat. Let rest for a few minutes. Serve with butter & sour cream. Enjoy
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