Wednesday, November 8, 2017

Stand Out Sides: Salt Potatoes

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Have you heard of salt potatoes? I feel like they are all the rage right now with 3,000 methods and opinions on what makes salt potatoes best.  To be honest, I don't know how salt potatoes can be bad - they are salt and potatoes.  I mean, I'm pretty sure the human race has decided these two things go together (hello french fries).  Best of all?  These are a great addition to any Thanksgiving table.  They aren't fried, so you don't feel too bad about them, but they do have all that delicious salt flavor that is just YUM!  Plus, boiling potatoes in salt water makes them extra creamy - without butter or sour cream!

Time to get personal (maybe too close).  Over the last couple of years, I've been gaining weight - not a noticeable amount all at once but a little at a time, over and over again.  One day in July, I looked at myself in the mirror and just felt like I had encased myself in a fat suit.  I wasn't happy and it showed.  It was time to readjust my priorities.

Of course, I love to eat - and I love to eat good food so I didn't want to restrict myself from all of that.  Instead, the things I love to eat, I just savor a little bit more with smaller portion sizes; I started working out 3-4 times a week, and although John insists I have only lost weight in my chest area, I can feel the difference in my clothes (all my clothes ;)).  After all, if you don't like what you see in the mirror, how can anyone else?  Anyway, I'm pretty proud that I've lost about 7 pounds (so halfway to my goal) since July.  It's been a slow struggle but a good one.
Salt Potatoes (adapted from Serious Eats)
Serves:  6-8 people
2 pounds small new potatoes, rinsed
1/4 cup kosher salt

Place potatoes in a large saucepan and cover with water.  This works best if potatoes are just a layer or two at the bottom of the pan.  Add salt and stir until salt is dissolved.  Bring to a boil over high heat.  Reduce to a low boil and cook, stirring occasionally, until liquid has completely evaporated (about 45 minutes).  Potatoes should be covered by a thin film of salt.  Remove from heat and let potatoes rest for 5 minutes before serving.

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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