Salt-Crusted Potatoes


♦ 2 pounds small new potatoes, rinsed
♦ 1/2 cup kosher salt


Prepare the potatoes: Place the potatoes in a large saucepan, and add enough water to cover. Stir in the salt until it dissolves. Bring the pot to a boil, reduce to a simmer – stirring occasionally – until all of the water has evaporated; this can take anywhere from 30 to 45 minutes.

Add salt and stir to dissolve. Bring to a boil over high heat. Reduce to a low boil and cook, stirring occasionally, until liquid has completely evaporated and potatoes are covered in a film of salt, about 45 minutes. Remove from heat and let potatoes rest for 5 minutes in pan. Toss again, then transfer to a serving bowl. Serve with a dipping sauce and enjoy!