This recipe really takes the guesswork out of seasoning. Of course, I could go into all the science behind why these don�t absorb too much salt, but that would mean having to learn it first, and then figure out how to explain it, which sounds like an awful lot of work. Instead, I�ll let my intrepid readers take wild guesses.
I mention in the video that these were invented by Irish salt miners, which is true, except I don�t think they used actual mines, but salt pools instead. Apparently digging is a lot harder than waiting for water to evaporate. Regardless, they used this abundant supply of salt to boil less-than-perfect quality new potatoes, and the rest is culinary history.
Regarding the amount of salt, I used a ratio of 1 cup of kosher salt to 5 cups of water. Believe it or not, this is actually less than traditionally used. Hey, we all don�t have salt factories in our backyards. A cup of the brand I use weighs about 6 ounces, which means if you�re using regular, fine table salt, you�ll need just over a half-cup to get the same amount of salt.
Anyway, other than having to sponge-up some salt speckles from the stovetop, this recipe is fast, easy, and truly unique. So, if you want to serve something this St. Paddy�s Day that truly celebrates Irish-American heritage, then I hope you give these salt potatoes a try. Enjoy!
Ingredients for 6 servings:
2 pounds of small new potatoes, scrubbed
5 cups of water
1 cup Kosher salt
melted butter
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