My 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.
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