Salt Potatoes
An Original Recipe by Lorraine Elliott, adapted from Pinch & Swirl
Preparation time: 5 minutes
Cooking time: 30 minutes
- 500g/1.1lb kipfler or baby chat potatoes (I used baby kipflers)
- 1/2 tablespoon flaked or fine salt
- 500ml/17flozs. hot water
Step 1 - Wash and scrub the potatoes clean but do not peel them. Place in a saucepan so that they fit relatively snugly (you can see mine weren't that snug). Add salt to hot water and stir to dissolve and pour over the potatoes. Place the lid on and bring to a boil. Remove lid and cook at a rapid boil for 30 minutes (just watch the pan in the last 10 minutes to make sure that the pan doesn't run too dry).
Step 2 - Reduce heat to low once the water has evaporated and toss the potatoes in the salt crusted pan so that they are coated in the salt. Serve with butter and parsley.