Back in July, Adrian Villarreal of Rreal Tacos prepared salt-cooked potatoes. They were amazing and completely crave-worthy. He boiled them in very, very salted water until the water all evaporated. Which left a saucepan that would only be good for salt-cooking potatoes in the future (a thick salt crust that didn’t appear to be coming loose any time soon).
This recipe from “The Improvisational Cook” by Sally Schneider will save your cookware but give you similar results with very little trouble. Pick up a box of kosher salt and try it. Mix up a little sour cream with chives and serve alongside.
Ingredients:
Kosher salt 1 1/2 pounds new potatoes no larger than 2-inches in diameter
Preparation:
Preheat the oven to 400 degrees.
Spread a 1/2 inch-thick layer of kosher salt in a large, 2- or 3-inch deep ovenproof pan or dish. Nestle the potatoes in the salt, spaced about 1/2 inch apart. Cover completely with salt. Bake until tender, about 35 to 40 minutes. To test for doneness, dig out one of the potatoes and press; it should split open easily.
Let the dish cool 5 minutes before serving.