Columbian Style Salt Crusted New Potatoes
There is a small restaurant on Howard Street in San Francisco called the Salt House. It specializes in fish, but the thing that stood out the most to me when I ate there were the creamy, salt crusted potatoes that came out as a side dish. The salt was crusted onto the outside of the potato, and they were perfectly done. I dreamed about them and wondered how to replicate it. I tried and tried with oven roasting the potatoes to no effect. I stumbled across this recipe a few years ago and finally figured out the technique. Maybe everyone knows about it already, but to me it was a revelation! You could make a pesto or simple sauce with the basil and garlic in your box to drizzle over the potatoes after they are done.
Place the potatoes (about 2 lbs.) in a large saucepan and just barely cover with water. Add 1/2 cup kosher salt and stir to dissolve. Bring to a boil over high heat. Reduce to a low boil and cook, stirring occasionally, until the liquid has completely evaporated and the potatoes are covered in a film of salt, about 45 minutes. Remove from heat and let the potatoes rest for 5 minutes in the pan. Transfer to a serving bowl.