Salt Potatoes New York Style Recipes

Steps:

• Put the potatoes, 8 cups water and the salt in a large pot. Cover and bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 30 minutes.
• Drain the potatoes in a colander and shake to remove excess water. Let the skins dry in the colander so that some of the salt crystallizes.
• Meanwhile, put the butter in a microwave-safe bowl and microwave until melted. Serve the potatoes hot with the butter for dipping.

Steps:

• Place the potatoes and water in a large pot.
• Pour the salt over the potatoes, cover, and bring to a boil over high heat.
• Reduce the heat to medium and cook for 25 minutes, or until the potatoes are fork-tender.
• Serve with the melted butter for dipping.

Steps:

• Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
• Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
• Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.

Steps:

• Preheat the oven to 400 degrees. In a 13-by-9-inch baking pan, add salt to a depth of 1/3 inch. Place the potatoes in a single layer on top. Scatter the rosemary, cover with the remaining salt and bake until tender, 35 to 45 minutes.
• Leave the potatoes in the salt until ready to serve. Brush off as much salt as you like. Drizzle with olive oil and serve immediately.

Steps:

• Heat the oven to 400 degrees. Wash the potatoes.
• In a large bowl, mix the salt, rosemary needles, peppercorns and 1 cup water together with your hands, crushing the peppercorns a little between your fingers and bruising the rosemary needles to release their sticky oil, making a moist, fragrant and pink-and-green speckled sand. (You might have to add a few splashes of water if the mixture needs more moisture to feel like wet sand.)
• Transfer a little less than half this salt mixture into the bottom of a wide, shallow, heavy ovenproof skillet or casserole to make a salt bed about 1/2-inch thick.
• Nestle the potatoes into the sand, close to one another but not quite touching, if possible.
• Pack the rest of the salt mixture over the nestled potatoes, and rub and brush and smooth it with your hands until you have tightly encased the potatoes in a little salt sarcophagus. The rounded tops of the potatoes will just show as bumps under the salt cast.
• Bake the potatoes for 30 to 40 minutes, until a cake tester easily pierces the potatoes and tests warm on your chin or the back of your hand. The salt casing will dry and harden like clay - and smell delicious while baking.
• While the potatoes roast, prepare the compound butter: Grind the peppercorns in a mortar and pestle with the whole branches of rosemary to create an oily, coarse powder. Remove the bruised rosemary sprigs, shaking off any clinging pink peppercorns, and discard. (You just want to extract the oily flavor from the rosemary, not the needles themselves.) In a small bowl, mash the oily peppercorn powder with the salted butter using a fork until well blended.
• To serve, rap the salt-packed potatoes forcefully on a sturdy surface that can handle it, to crack the salt crust from the force. A few solid raps will loosen the potatoes inside. If the cast needs a little more help, use a regular dinner knife like a spade to just pop open the salt crust along its fault lines. The potatoes are easily plucked from the dry salt. Set out with the compound butter in a small bowl on the side.

Steps:

• Put the potatoes, water, and Kosher salt into a pot and simmer uncovered for 10 minutes. With a wooden skewer, test to see if they are tender. Pour off most of the water, reserving as much salt as possible.
• Lower the heat and keep a watchful eye on the potatoes. The goal is to let the water evaporate so the potatoes are coated in salt. Be careful not to burn the salt or the potatoes. Cook another 3 to 4 minutes, then remove the potatoes and let cool.
• Use a kitchen towel to wipe the excess salt off each potato, leaving only a light dusting of salt on each. Clean the potatoes one by one so the skins don't break.
• To make the dipping sauce, start by putting the garlic cloves on a skewer. Char them on an open flame. Brush off the blackened skins and roughly chop. Place the parsley and cilantro leaves, the roasted garlic, black pepper, and olive oil into a mini-blender and puree to a smooth consistency.
• Pour the sauce into a small bowl. Serve the potatoes and sauce at room temperature.