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Salt Potatoes

Small potatoes are boiled in heavily salted water for a crispy exterior and creamy center, creating a simple yet flavorful side dish.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds small potatoes 1 to 2 inches diameter, unpeeled
  • 1/4 cup kosher salt or sea salt
  • 3 quarts water

Equipment

  • Large pot (at least 4 quarts)
  • Colander or fine-mesh strainer
  • Sharp chef's knife
  • Cutting board
  • Measuring spoons
  • Kitchen timer
  • Wooden spoon for stirring

Method
 

  1. Rinse and scrub the small potatoes under cold running water without peeling them.
  2. Pour 3 quarts of cold water into a large pot, ensuring it will cover the potatoes by about 2 inches.
  3. Add 1/4 cup kosher salt to the water and stir until fully dissolved; the water should taste like seawater.
  4. Place the pot over high heat and bring the salted water to a rolling boil, about 8 to 10 minutes.
  5. Carefully add the small potatoes to the boiling water and stir gently to ensure they are all submerged.
  6. Reduce the heat to medium and maintain a gentle rolling boil to prevent the potatoes from breaking apart.
  7. Boil the potatoes for 15 to 20 minutes, or until a fork slides into the largest potato with no resistance.
  8. Drain the potatoes in a colander for 1 to 2 minutes, allowing them to dry slightly and the skins to crisp.

Notes

Serve salt potatoes while still warm with butter, sour cream, or herbs for best flavor and texture.