SALT POTATOES
Provided by Food Network Kitchen
Time 50m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Put the potatoes, 8 cups water and the salt in a large pot. Cover and bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 30 minutes.
- Drain the potatoes in a colander and shake to remove excess water. Let the skins dry in the colander so that some of the salt crystallizes.
- Meanwhile, put the butter in a microwave-safe bowl and microwave until melted. Serve the potatoes hot with the butter for dipping.
SALT POTATOES
Easy and delicious boiled potatoes, boiled in salty water for a lovely salt-crusted skin and a creamy, interior.
Provided by Jennifer
Categories Side Dish
Time 25m
Number Of Ingredients 5
Steps:
- Add water to a pot. Add salt and stir well until salt is dissolved (you can see any settling on the bottom of the pot). Add potatoes. Make sure the water covers the potatoes. If not, add additional measured water and an additional 1 1/2 - 2 Tbsp of salt for every 1 cup of water you add.
- Bring potatoes to a boil over high heat, then reduce heat and simmer until potatoes are fork-tender (about 15 minutes for mini potatoes). *Be sure to test the potatoes by poking into the centre of the potatoes with a fork to be sure they are cooked through. Drain potatoes and allow the outside of the potatoes to dry. Place potatoes in a bowl and toss with melted butter and herbs, if using. Serve warm.
Nutrition Facts : Calories 138 kcal, Carbohydrate 20 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 434 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
ROCK SALT POTATOES
We got this recipe from a friend and used it when we went camping once...Now we do it all the time. The potatoes are so fluffy like baked potatoes in a resturant. Same salt you use to make ice cream.
Provided by SK H @Soos
Categories Potatoes
Number Of Ingredients 2
Steps:
- Scrub the potatoes; do not peel. Preheat the oven to 425 degrees.
- Using a fork, prick the potatoes several times so the steam can escape and they don't explode.
- Brush the outside of the potatoes lightly with olive oil
- Pour rock salt into roasting pan in a 1-inch layer. Place the potatoes on top of the layer of rock salt. Add more rock salt to pack potatoes in place
- Put in oven and bake for 1 hour. Serve with what ever you choose to put on them. You can reuse the rock salt after it cools just put it in a bag.
SYRACUSE SALT POTATOES
Salt potatoes are a regional specialty of Syracuse, New York, a.k.a. The Salt City. Salt potatoes date to the 1800s, invented by local salt mine workers who created a simple and inexpensive lunch by boiling small potatoes in brine. The potatoes are still very popular today with the Central New York crowd, making an incredibly easy and delicious side dish.
Provided by kaspmary
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 8
Number Of Ingredients 3
Steps:
- Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
- While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. Serve immediately poured over potatoes.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 39.7 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 7.4 g, Sodium 95.4 mg, Sugar 1.8 g
PERFECT FINGERLING POTATOES
Steps:
- In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.
SALT-BAKED POTATOES
Give jacket potatoes a new lease of life with this simple side dish, great with a summer roast
Provided by James Martin
Categories Lunch, Side dish
Time 2h35m
Number Of Ingredients 4
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the egg whites and salt in 2 shallow bowls. Dip each potato into the egg white to completely cover, then dab into the salt to cover in patches. Carefully put the potatoes onto a baking sheet, pressing on any remaining salt, then bake for 1½ hrs.
- Bake them for a further 1 hr at 200C/180C fan/ gas 6. Scrape off as little or as much of the salt as you like before eating.
Nutrition Facts : Calories 153 calories, Carbohydrate 34 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 3.82 milligram of sodium
SALT-BAKED POTATOES
Categories Potato Side Bake Vegetarian Gourmet Fat Free Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Prick potatoes in several places with a fork. Coat each potato with egg white, then crust potatoes completely in salt. Bake potatoes in a shallow baking pan until tender when pierced with a sharp knife, about 1 hour.
- Crack off as much salt as desired from skin before serving.
SALT AND VINEGAR ROASTED POTATOES
This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.
Provided by Lidey Heuck
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
- Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
- Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.
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- You can do this under running water or place all your spuds in a large bowl of water and scrub before rinsing with a little fresh water. Use a brush to get all the dirt off.Then pat them dry with a kitchen towel.
- Choose a baking dish big enough to comfortably fit all of the potatoes, without them touching, that's tall enough to cover/ have a lid.Pour salt into the baking dish - until about an inch in height. Then add the herbs of your choice (optional) and mix them into the salt.
- Add your potatoes to the dish. Don't pierce them. Then, cover the dish with a lid or some aluminum foil, tightly.Bake in pre-heated oven for 15-20 minutes at 230ºC/450ºF.
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