Salt crystals

Joey and Lee had vestry responsibilities at church, so Billy, Liam, and I hung out together for the evening.  Once Joey and Lee got to our house, we had steak, asparagus, salad, and salt potatoes (see recipe below) for dinner.

If you have never had salt potatoes, don’t let the amount of salt freak you out.  The large amount of salt changes the boiling point of the water enough that the texture of the cooked potato is quite different than regular boiled potatoes.  The skin gets a nice salty crust, and the inside is creamy and smooth.  Although you can serve salt potatoes with a meal as we did, they also make a fantastic snack with drinks and other finger food.

We served up the meal as soon as everything was cooked.  When we went back to do the dishes (I use “we” loosely here.  Anyone who knows me knows, I was not really involved in doing dishes), we discovered that very large salt crystals had grown in the pot that we cooked the potatoes in.  It was actually quite pretty.  Who doesn’t love a science experiment with dinner?

Salt Potatoes:
3 pounds small new potatoes or fingerling potatoes
14 ounces of salt
2 quarts of water

Wash the potatoes and leave whole.  It is critical not to puncture the skin of the potato.
Bring all of the water to a boil.  Add the salt.  Stir the salt into the water until it is dissolved.
Maintain heat and let the salt water come to a boil.
Add the potatoes and boil for twenty-five minutes.   Remove the potatoes to a cooling rack.
Serve with sour cream.

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