Time: 50 min.
Complexity: easily
Servings: 8

Salted potatoes are a traditional side dish originating in Syracuse, New York, where they're so popular that supermarkets sell boil-in sets containing potatoes and the required amount of salt. Small white potatoes with the skin are used, with about 0.5 kg of salt for every 2 kg (4.5 lbs) of potatoes. The salt increases the boiling point of the water, resulting in a particularly tender, creamy interior. As the potatoes dry, the skin becomes coated with a contrasting, crunchy saltiness. Salted potatoes are usually eaten as an appetizer, dipped in melted butter, or tossed with herbs and served as a side dish.

Ingredients:

• 1.8 kg small potatoes
• 2 and 1/4 cups coarse salt
• 110 g unsalted butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Combine the potatoes, 8 cups of water, and salt in a large saucepan. Cover and bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender when pierced with a fork, about 30 minutes.
Step 2
• Place the potatoes in a colander and shake to remove excess water. Let the skins dry in the colander to allow the salt to crystallize.
Step 3
• Meanwhile, place the butter in a microwave-safe bowl and melt it in the microwave. Serve the potatoes hot with butter for dipping.

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