Creating seasonal recipes that are inspired by my passion for local, organic foods

Tuesday, May 19, 2009

Snappy Salted Potatoes

Salted potatoesMy brother came over on Sunday for dinner and whipped up a batch of fingerling potatoes.

Okay, "whipped up" is definitely not the correct description to use because he used a technique his friend Leonardo showed him for cooking salted potatoes that requires very little effort. The end result is that you have salty, snappy potatoes that are cooked to perfection.

Curious? Well, I was too. Basically, you just place your fingerlings (or other small) potatoes in a saucepan and fill the pot with water until the potatoes are just covered. Huck in a handful of salt (anywhere from a few teaspoons to a tablespoon depending on how many potatoes you are rocking) and simmer/boil uncovered until all the water is boiled away and there's nothing left but potatoes and salt. I guess this method is similar to papas arrugadas, which are popular in the Canary Islands.

The potatoes will squeal for life as the water evaporates away, but do not fear. This is part of the process that will result in fabulous potatoes. All in all, it takes about 45 minutes to cook. What you get in the end are creamy potatoes with a skin that snaps when you bite into them.

Serve with creme fraiche (or sour cream) mixed with chopped chives and pepper. Do not add any additional salt as the potatoes themselves are good n' salty. I guarantee you won't be able to stop eating them. Which is a good thing.


ataha said...

Made these potatoes yesterday, but I added too much salt. I wonder if it would make the potatoes creamier if I added a teaspoon of butter to the water? Also, I can see this in different flavours. Add some curry powder and garam masala to the water.. Indian potatoes. Or add Chili powder and taco seasoning.. Mexican potatoes. Some Italian spices for Italian potatoes. Thanks for the recipe!

Rebecca said...

Made these yesterday and loved them. Got local organic potatoes in a "mixed" bag. They weren't fingerling, but were small and round. The mix included purple potatoes, which ended up being saltier than the red and yellow for some reason. Strange.

Anyway, I had no sour cream, so I put a little butter on the side of my plate and the potatoes were so creamy and so good, I never even dipped into the butter. What a great cooking method!