I first heard of salt potatoes when I was at the Oatka Festival in LeRoy, New York. There was a stand selling them. They are traditionally served with Beef on Wick—which is a sliced roast beef sandwich served on a “kimmelweck” roll that has salt and caraway seeds on top. The Oatka festival is your typical tiny town summer festival, and salt potatoes are one of the big draws. I had never heard of them. But then I tried them, and realized they are the perfect accompaniment to almost any summer meal. And they’re so easy to make! And my kids devour them! The truth is they call the dish salt potatoes, but the secret is butter and lots of it. The other truth is that homemade is so much better because a) the food is organic and b) the butter is real!!!!
Salt potatoes are awesome with beef, barbecued chicken, fish, ribs, and anything on the grill! Or, as Eve eats them, just by themselves. This recipe is so easy it’s going to be a short post, but sometimes that’s all you need to get a recipe across. This is that kind of recipe!
Fresh parsley (optional)
1. Clean the potatoes; peel if they have thick crusty skins, leave the peels on if they are tender. Cut the potatoes into pieces (depending on the size of the potato—you want the pieces to be half the size of a golf ball—but there is no right or wrong here, it’s just that bigger pieces have less chance to absorb the butter and salt!).
2. Boil in water for about 15 minutes, or until soft but not mushy (the general rule is they are done when you can stick a fork or knife in and they feel soft).
3. Drain the water and add salt and LOTS of butter.
4. Add chopped parsley if you like.
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