Salt potatoes date to the 1800s, invented by local salt mine workers who created a simple and inexpensive lunch by boiling small potatoes in brine. Still popular today, making an incredibly easy and delicious side dish. Salt potatoes respect it's heritage with its traditional white salt and potato product, yet also brings a twist to this tradition with premium salts and varietal potato combinations. BEST USES: Boiling and Roasting.
Ingredients
Nutrition Information
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Instructions
Warning
Potatoes, Salt.
Wash Before Using. HOW TO COOK: Keep potatoes in cool, dark, well ventilated place for up to 2 weeks.Warm temperatures encourage sprouting and shriveling. Stovetop:1. Place 3 quarts water and contents of salt packet in pot. Bring to a boil on HIGH. Scrub potatoes and carefully add to pot. 2. Cover; reduce heat to MEDIUM-HIGH. Cook 20-30 minutes or until center is tender when pierced with a fork. Carefully drain. 3. Serve hot with skins on. Chef Tips:-For Lower sodium, use less of the salt packet and drain immediately after cooking. -Serve with melted butter, margarine or finishing butter. -Garnish with fresh chopped parsley or chives.
Warm temperatures encourage sprouting and shriveling.
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