November 9, 2009

Alton Brown's Perfect Fingerling Potatoes

Alton Brown's Perfect Fingerling Potatoes

1 1/4 pounds kosher or rock salt
2 quarts water
2 pounds small fingerling potatoes, cleaned
4 tablespoons butter, optional
Freshly ground black pepper, optional
1 tablespoon freshly chopped chives, optional

In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.

Notes: The lovely thing about this recipe is the good clear taste of the potatoes. These came from a local farmers' market, and this was a great way to appreciate them.

Posted by Jennifer at November 9, 2009 8:45 PM

Great potatoes, very simply done. Yum.

Posted by: Michael at November 11, 2009 9:30 PM

1 1/4 *pounds* of salt? Really?

Posted by: Kristine Smith at July 18, 2010 10:36 PM
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