In a Pinterest-perfect world, Robby and I would be hosting a beautiful Thanksgiving-for-twenty at our new house. We’d roast a beautiful turkey in my new convection oven (!) and everyone would congratulate us on our move and our flawless decorating and–
Okay, if Robby’s made it this far he’s probably rolling around on the floor laughing. There is zero Pinterest perfection at our house right now (or, really, ever). There are boxes EVERYWHERE. I put away about half of the kitchen but then I got stuck (analysis paralysis: it’s real) and so the rest is…around. We don’t have internet. The fridge contains a bottle of wine, a bunch of green onions, and some condiments. There’s a cabinet lying in the living room where it folded mid-move.
Suffice it to say, Thanksgiving will not be at our house this year. We’re going to a friend’s, and it’s pretty likely that these Salt Potatoes will come with me. They’re laughably easy: you make them by…boiling potatoes. And then you dunk them in MELTED BUTTER.
Buttery potatoes are always great, but these are even better. The small potatoes (I used new potatoes) are flavorful, and the salt cooking makes them impossibly creamy inside. The herbed butter is really just the cherry on top (as it were).
This recipe calls for 2 pounds of potatoes, which might seem like a lot. But even if they don’t vanish right off, they make FABULOUS leftovers. I like them best roasted in the oven: the salt cooking creates beautiful crispy outsides to contrast the creamy insides.
I think a double batch is in order.
Inspired by a dish at Provisions & Buzz Co.; science! from Serious Eats. (Also from Serious Eats, these Colombian-style salt-crusted potatoes. They were amazing, but oh man, it only took about three before even our salt-loving tongues were completely shriveled.)