| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 pounds fingerling potatoes
- 1 tablespoon extra-virgin olive oil
- 1/2 cup kosher salt
- 5 to 6 turns fresh ground black pepper
- 4 cloves garlic, unpeeled
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- In a heavy-bottomed, wide saute pan over high heat, add the potatoes and just barely cover with cold water. Add the olive oil, salt, pepper, garlic, thyme and bay leaves. Bring to a boil and then simmer uncovered until just tender, 10 to 12 minutes. Lower the heat and continue to cook, keeping a watchful eye, so the water evaporates completely and the potatoes are left covered in salt, about 30 minutes. Once the water has evaporated, cook for 3 to 4 minutes, lightly tossing; the oil left in the pan will help prevent the potatoes from sticking. Remove the potatoes from the pan, discard the herbs and garlic and serve.
Reviews
I’m glad I read the reviews first. I made mine with 1/8th kosher and the were salty but edible. I can not imagine using the 1/2 cup it calls for. Husband loved them.
I think the flavor would be great and they were cooked perfect, but the amount of salt made them inedible. Will try again with less salt.
We agree with Anonymous. Made this along with the firey-turkey meatballs (which were delicious), but had to throw out these potatoes. They were beyond salty. Maybe there’s a typo in the recipe for the amount of kosher salt? They were inedible. Disappointed.
Waaaayyyy too salty, maybe 1/4 cup or less of salt. Great idea, will try again with less salt, probably good flavor but too overwhelmed by salt