Adam Liaw's Syracuse salt potatoes
This cooking method was invented in the 1800s by salt miners in Syracuse, New York. Boiling the potatoes in a strong brine gives them a fine salt crust on the outside, and salt and butter are all you really need with potatoes.
Ingredients
¾ cup salt
1kg new potatoes, scrubbed (not peeled)
2 tbsp flat-leaf parsley, finely chopped
50g butter, melted
Method
1. Put about 2 litres of water in a non-reactive pot large enough to boil the potatoes and stir in the salt to create a strong brine. Add the potatoes and bring the pot to a simmer.
2. Simmer for about 30 minutes until the potatoes are tender (a knife inserted into them should enter and exit easily). Drain and allow to stand in a colander for a few minutes until a white, salty crust develops on the skins. Transfer the hot potatoes to a serving dish and scatter with the parsley. Drizzle with a little of the butter and serve the rest of the melted butter on the side.
Adam's tip Don't try to make this dish with larger potatoes cut into pieces – the cut sides will absorb too much salt without the skin to protect them. But they're great using small, skin-on potatoes such as kipflers or royal blues.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaws-syracuse-salt-potatoes-20220408-h22zlo.html