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.
Wild in the Galley
- with Chef Erick Harcey -
Make this recipe while following along with Chef Harcey.