As if the grilled salmon with smoked tomato wasn’t enough from Sur-La-Table’s Date Night: Sensation Summer Cooking with Tom Deni in Boca Raton, you’re in for a treat with this extremely simple to make and fresh potato & herbed butter recipe. For some, especially those who do not like salty foods, this may seem a bit too salty. My husband and I thought this was a perfect companion to the rest of the dish we made on our date night cooking class. You’ll find the post a few posts ahead of this one with the entire menu and links to each individual recipe. There’s nothing tricky here and it’s a fix it and forget it type of dish. I did, however, have a bit of trouble finding regular fingerling potatoes and settled for a bag of mixed gold and purple fingerling potatoes, but it came out perfect and didn’t take away from the flavor or presentation of the overall dish. Salt crusted fingerling potatoes with herb butter is sure to compliment your summer meal and could even be eaten as is for a lighter meal.
Salt Crusted Fingerling Potatoes with Herb Butter
Ingredients
8 cups cold water
1 cup kosher salt (original recipe calls for 2 cups, but that tasted too salty to me)
3 pounds well-scrubbed fingerling potatoes
4 ounces (1 stick) unsalted butter
½ tsp thyme leaves
1 tsp finely chopped flat leaf parsley
1 tsp minces chives
Freshly ground black pepper
Prepare
1. In a large pot combine water, salt, and fingerlings and bring to a simmer over medium-high heat.
2. Cook potatoes until tender, about 25 minutes. Drain thoroughly but do not rinse and transfer to a serving bowl.
3. In a small saucpan, melt butter and add herbs and season with pepper.
4. Pour butter into small individual dipping bowls and serve with salt crusted potatoes.
- 8 cups cold water
- 1 cup kosher salt (original recipe calls for 2 cups, but that tasted too salty to me)
- 3 pounds well-scrubbed fingerling potatoes
- 4 ounces (1 stick) unsalted butter
- ½ tsp thyme leaves
- 1 tsp finely chopped flat leaf parsley
- 1 tsp minces chives
- Freshly ground black pepper
- In a large pot combine water, salt, and fingerlings and bring to a simmer over medium-high heat.
- Cook potatoes until tender, about 25 minutes. Drain thoroughly but do not rinse and transfer to a serving bowl.
- In a small saucpan, melt butter and add herbs and season with pepper.
- Pour butter into small individual dipping bowls and serve with salt crusted potatoes.
