Smashed Salt Potatoes
Salt potatoes are a thing in upstate New York. Stores sell a bag of white potatoes which includes a sack of salt, and charge more than the items would cost separately. Michele, our hostess at Orchard Slope airbnb in Amherst MA, had a much better idea: Smashed Salt Potatoes. She boils small new potatoes with herbs and salt, then smashes the tops and sautées before serving. 1 lb serves 4-6; just multiply the quantities if you want to make more.
Ingredients:
1 lb small red potatoes or white potatoes, uniform in size
1/3 c Kosher salt
3 bay leaves
Half a dozen peppercorns
3 sprigs fresh thyme or 1/2 t dried thyme
2 unpeeled garlic cloves (optional)
Serving suggestion for Smashed Salt Potatoes
Method: dissolve salt in a good amount of water, sufficient to cover the potatoes. Add herbs and potatoes and bring to a boil, then reduce heat to a simmer. Cover and cook 30 minutes or until potatoes are tender but not falling apart. Drain and remove herbs.
At serving time, lightly smash each potato with the side of a chef’s knife blade so the skin is broken but they are not falling apart. Sauté in butter, olive oil, bacon fat or a combination until crispy, turning to coat both sides. Serve for breakfast in place of hash browns, or as a side with meat dishes.
