Salt-Crusted Fingerling Potatoes
4 comments
By Appears in Cook's Country April/May 2018
It took 46 pounds of potatoes, but we made these spuds worth their salt.
WHY THIS RECIPE WORKS
We started this recipe with a nontraditional ingredient: seawater. Some of the older recipes we found called for it, so we tried cooking the potatoes in the saline solution to see if we could develop a salty crust and an interesting mineral...
