WHY THIS RECIPE WORKS:
We started developing this recipe with a nontraditional ingredient: seawater. In our research in the test kitchen, we found a number of older recipes that called for it, so we wanted to try cooking our potatoes in a saline solution to see if we could develop a salty crust and an interesting minerally flavor. The potatoes we tested were creamy and tender and had a unique briny flavor profile. But was this a practical way to cook potatoes? 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. Look for fingerling potatoes measuring approximately 3 inches long and 1 inch in diameter. These potatoes can be served with melted butter, if desired.
SERVES: 4 to 6
TOTAL TIME: 45 minutes
INGREDIENTS:
- 4 cups water
- 1 teaspoon salt
- 2 pounds fingerling potatoes, unpeeled
- 2 sprigs fresh rosemary
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) and bring to simmer over medium-high heat.
- Reduce heat to medium-low, cover, and cook until potatoes are nearly tender, about 15 minutes.
- Uncover 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.
