Salt Potatoes

Who knew that just potatoes, salt, and water could create such a delicious dish! Fingerling potatoes get buttery smooth on the inside with a crisp, salty crust on the outside to make an addictive appetizer!

Course Appetizer, Side Dish

Cuisine American, Mediterranean

Keyword 4th of July, baby shower, dinner party, easy, fast, father's day, game day, gluten free, Independence Day, summer, vegan, vegetarian

Prep Time 5 minutes

Cook Time 30 minutes

Servings people

Calories 116kcal

Author Marissa Stevens

Ingredients

2 pounds fingerling potatoes ideally of similar size, scrubbed but not peeled
1 heaping tablespoon flaky sea salt such as Maldon
1 quart cold water just enough to cover

Instructions

Arrange the potatoes in a single layer in a wide, shallow pan (I used an 11" diameter pan with 2 ½" high sides). Pour enough cold water to cover (about 1 quart). Sprinkle salt over water and bring to boil over medium-high heat.
Leave potatoes at a rapid boil until water has evaporated, about 30 minutes. Reduce heat to low and gently lift and turn potatoes until their skins are wrinkled and completely dry. Transfer to platter and serve.

Video

Notes

Serve these potatoes with melted butter, pesto, or, my favorite, Garlic Aioli.

Nutrition