Ingredients
Potatoes
- 4 pounds new potatoes (bite-size mini Yukon gold potatoes are best)
Brine
- 1 1/2 cups fine salt (about 1 pound)
- 1 quart water (4 cups)
Butter Sauce
- 8 tablespoons salted butter (melted, for serving)
- 1-2 cloves garlic (minced, optional)
- Finely chopped parsley or chives (optional)
Instructions
- Prepare the potatoes: Wash the potatoes thoroughly and set them aside. Do not peel, poke, or cut the potatoes to prevent excessive salt absorption which would affect cooking and texture.
- Make the brine and boil: In a large pot, combine the water and the fine salt, stirring until the salt fully dissolves. Add the potatoes to the pot.
- Cook the potatoes: Bring the pot to a boil over medium-high heat, then reduce the heat and simmer. Cook the potatoes until they are fork tender but remain firm, about 15 minutes. Once done, drain the potatoes but do not rinse them.
- Form the salt crust: Immediately after draining, cover the pot with a lid and let the potatoes sit inside for 10 minutes. This resting period allows a salt crust to form on the potatoes’ skin.
- Prepare the butter sauce and serve: While the potatoes rest, combine melted butter with minced garlic and finely chopped parsley or chives if using. Serve the potatoes with this sauce for dipping, or drizzle the butter mixture directly over the potatoes before serving.
Notes
- Do not peel or cut the potatoes to preserve the texture and help the salt crust form correctly.
- Mini Yukon gold potatoes are ideal due to their size and buttery flavor.
- Adding garlic and herbs to the melted butter is traditional but optional based on taste preferences.
- Serve immediately after resting to enjoy the perfect salt crust texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
