Name: Salt-Crusted Fingerling Potatoes
Total time: 45 min
Ingredients: 4 cups water; 1 teaspoon salt; 2 pounds fingerling potatoes; 2 sprigs fresh rosemary

Why This Recipe Works

We started this recipe with a nontraditional ingredient: seawater. Some of the older recipes we found called for it, so we tried cooking the potatoes in the saline solution to see if we could develop a salty crust and an interesting mineral flavor. These potatoes were creamy and tender and had a unique mineral-y, briny flavor. But was it practical? To mimic the effect without having to trek to the beach, we boiled fingerling potatoes in a skillet with 1 teaspoon of salt and enough water to cover them. Covering the skillet for the first 15 minutes of cooking ensured that the potatoes cooked through and were fluffy and tender. Removing the lid for the second half of the cooking time allowed the water to evaporate, giving the potatoes a crackly, salty sheen.

Before You Begin

Use potatoes of similar size to ensure consistent cooking. If you prefer to use kosher salt, you will need 2 teaspoons of Diamond Crystal or 1½ teaspoons of Morton. These potatoes can be served with melted butter, if desired.

Instructions

Whisk water and salt in 12-inch skillet until salt is dissolved, about 15 seconds. Add potatoes and rosemary sprigs (potatoes may not be fully submerged; this is OK). Bring to boil over high heat. Reduce heat to medium-low, cover, and simmer until potatoes are nearly tender, about 15 minutes.

Uncover skillet and increase heat to medium-high. Simmer vigorously until all water has evaporated and potatoes are fully tender, 15 to 20 minutes. Discard rosemary sprigs. Serve.