Salt-Crusted Fingerling Potatoes
It took 46 pounds of potatoes, but we made these spuds worth their salt.
Why This Recipe Works
We started this recipe with a nontraditional ingredient: seawater. Some of the older recipes we found called for it, so we tried cooking the potatoes in the saline solution to see if we could develop a salty crust and an interesting mineral flavor. These potatoes were creamy and tender and had a unique mineral-y, briny flavor. But was it practical? To mimic the effect without having to trek to the beach, we boiled fingerling potatoes in a skillet with 1 teaspoon of salt and enough water to cover them. Covering the skillet for the first 15 minutes of cooking ensured that the potatoes cooked through and were fluffy and tender. Removing the lid for the second half of the cooking time allowed the water to evaporate, giving the potatoes a crackly, salty sheen.
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