These potatoes are very easy, and highly addictive. This recipe works best with small waxy potatoes with low starch, such new potatoes or fingerlings.
- 1 pound small new potatoes
- 1 tablespoon kosher salt
- Cold water to cover (roughly 1 ½ quarts)
Place potatoes and salt in a shallow pan with just enough water to cover. Bring to a boil. Cook until all the water starts to evaporate (20-30 minutes).
Once water has evaporated completely, the potatoes will start to show a white crusty exterior. Turn off the heat and continue to move potatoes around in the pan until they are fully coated in a salt crust.
Potatoes can be served immediately with any fish, such as the poached fish with Sandefjord Sauce by Erick Harcey. They are equally good on their own with some really good butter and fresh herbs.
Have extra? We recommend this salmon and potato hash! Chop a few slices of bacon into large pieces. Cook in a large cast iron skillet over medium-high heat until crispy. Remove and set aside. In the same pan, with residual pan drippings, sear one fillet of salmon until just cooked. Remove and set aside with bacon. Chop half an onion and two stalks of celery. Add a splash of olive oil to cast iron, and sauté vegetables until soft. Crush salt-crusted potatoes to break them into uneven pieces. Add to pan and cook until crispy. Use a fork to flake salmon fillet, and return to pan. Add bacon. Stir gently to combine. Serve with a dollop of sour cream, fresh dill, and a squeeze of lemon.
Wild in the Galley
- with Chef Erick Harcey -
Make this recipe while following along with Chef Harcey.