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.  

--Jenna Muller


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.