Salt Potatoes


Hello, my lovely fresh rotund tuber. Let me pierce through your skin so delicately laced with salt and breathe in the sweet melting butter that surrounds you. Let me take in your steam and help you find your way to the table. Let me serve you and watch a few of you roll here, there and all about on teetering plates. The wind has picked up, the leaves outside are nothing but damp, rusty, golden and falling; our warmth is now inside, bolstered by servings of salt potatoes.

Salt Potatoes
2 pounds new potatoes
6 cups water (or enough to cover potatoes)
1 cup sea salt or kosher salt
4 tablespoons butter
thyme, parsley, rosemary or herb of your choice
black pepper, to taste

Combine potatoes, water and salt in medium pot. Stir to dissolve some of the salt. Bring water to a boil, then turn down to medium-low and cook until potatoes are tender, 15-20 minutes depending on the size of your potatoes. Drain and place immediately back in their dry pot; add in the butter and allow to melt. A slightly crystallized layer of salt will form around each potato. Garnish with your herbs and black pepper. Serves 4.

*Since potatoes are part of the nightshade family, some people (especially those with autoimmune issues who are trying to heal their gut) may find they react poorly to them due to their naturally ocurring levels of cyanide. In addition, potatoes also have a high glycemic load, which is why low-carb diets like Atkins advise against their consumption. I’m not here to tell you what to eat or what not to eat–I say try them, and if they warm your belly and bring a smile to your lips, then go from there.


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