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.
19 comments:
Yeah my mouth just started watering lol
Yum...I will definitely try this!
Salt potatoes are a huge deal in upstate NY. Supposedly they were "invented" by salt mine workers around here. I'd never had them until I moved here, but now they are the food we most look forward to in the summer. So good!
Allie - I believe these are different than the salt potatoes found in upstate NY. At least the cooking method is different.
Yum-o! That made me hungry. Very hungry.
I will totally try this, sounds yummy!
Wow, that does sound good! I usually don't like fingerlings, but this method sounds like even I would like them. :)
What makes it even better is that there's no peeling involved!!!!! WOOHOO!!! I just hope hubby likes 'em!
--Erika
Mmm, thanks for the idea.
sounds pretty simple and something my husband would love, definitely going to try this
What? What's this? boiled potatoes that don't require peeling and don't dissolve into mashed goo?? I definitely need to try this. We eat a lot of potatoes but I usually season & bake them... Thanks for the 'recipe'!
LOL I need to try those spuds. Id they work your brother is a genious... of course if they fail then he is an idiot! J/K
These sound too good to be true. Don't the bottoms burn? I'm going to try this! I love potatoes and this would be a new way to cook them for me. Thanks!
Sounds delish! Last year I got a similar sounding recipe from the CSA, except you use quartered red or new potatoes and add a tablespoon or so of butter to the water. When the H2O evaporates, the butter is left to fry off the potatoes at the end. It was very good.
Can't wait to try this version with the fingerlings. The snap description was making my mouth water! YUM!
Wow,they sound delicious! I can't tell how big they actually are in the photo, and I'm thinking it will make a difference as to how long they take to cook. What's the diameter of a typical "fingerling?"
I love this idea -- but, before I try it, do you need to poke the potatoes to keep them from exploding?
Thanks for adding another recipe to my husband's repetoire--He couldn't make potatoes before because he always overboiled them. What's better than ignoring them?!?
YUM! I'll have to try that!
I think I want to try this with carrots...
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