syracuse potatoes
This one is very simple. From Cook's Country
scrub (do not peel) 1.5 lbs new potatoes. (or red ones. but small ones)
Boil 4 cups water
add 7 oz (by weight) non-iodized salt, stir. Add potatoes.
Cover. boil for 25 minutes.
take potatoes out of water and put on cooling rack (wire thingie) to dry for about 1 minute. magic salt crust will form.
nuke some butter (can add herbs/pepper, we were lazy and didn't) for dipping.
(basically, besides the salt making things taste salty, it also raises the temperature of the water, so the potatoes end up creamier, as if they were sorta mashed-in-skin, almost. )
scrub (do not peel) 1.5 lbs new potatoes. (or red ones. but small ones)
Boil 4 cups water
add 7 oz (by weight) non-iodized salt, stir. Add potatoes.
Cover. boil for 25 minutes.
take potatoes out of water and put on cooling rack (wire thingie) to dry for about 1 minute. magic salt crust will form.
nuke some butter (can add herbs/pepper, we were lazy and didn't) for dipping.
(basically, besides the salt making things taste salty, it also raises the temperature of the water, so the potatoes end up creamier, as if they were sorta mashed-in-skin, almost. )