MacKenzie Posted January 17, 2016 Report Share Posted January 17, 2016 Boiled (no slat in the water) these potatoes until they were just done, poured off most of the water and added a lot of salt, 1T or so and let the water boil off. It leaves a tasty salt coating on the potatoes. Served with a grilled meatball, broccoli, a mix of mushrooms, onions, and fennel. The potatoes were tasty and I'd like to have them with a nice steak next time. Quote Link to comment Share on other sites More sharing options...
tony b Posted January 17, 2016 Report Share Posted January 17, 2016 Serious spuds, MacKenzie (did you catch the pun there?) I've done several different variations on the salted crusted potatoes, but have not done it this way. Another tool in the box! Thanks for sharing, MacKenzie! Here's the latest version that I've tried. I liked it. First time, I got a little heavy handed with the salt, but the second time, I was a bit more careful and they came out super. http://www.cooksillustrated.com/recipes/4954-crisp-roasted-potatoes?ref=new_search_experience_8&incode=MCSCD00L0 Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 17, 2016 Report Share Posted January 17, 2016 Very nice potatoes. Mrs skreef would love them as she really likes salt crusted potatoes. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 17, 2016 Author Report Share Posted January 17, 2016 Thanks, tony and ck. tony, that recipe that you posted the link for looks great, a totally different kettle of fish. Quote Link to comment Share on other sites More sharing options...
Rak Posted January 18, 2016 Report Share Posted January 18, 2016 Interesting cook! im going to have to try these! Quote Link to comment Share on other sites More sharing options...
