Ever try to make french fries? What a ridiculous, dangerous waste of time. The equipment for slicing spuds is either way too expensive, or way too cheap. I borrowed a friend’s potato fry cutter/slicer once and broke it. I tried cutting the potatoes into strips myself and narrowly avoided injury. I have made big, baked wedges. My husband calls them “jo-jos.” They’re OK, but they take way too long to cook. They’re also mushy, and I hate that.
This recipe, though, promises all the deliciousness of potatoes and salt, without slicing anything.
Tamara Reynolds is a party planner and co-author of party planning book “Forking Fantastic.” Her answer to french fries is Salty Potatoes. She just dumps a quarter box of kosher salt into a large pot filled with enough water to cook the unpeeled potatoes. She boils them about 20 minutes, sticks a knife into one of them. If it’s tender, but still holding together, it’s done.
Done. As in nothing else to do. Just cool and eat like a small apple.
If you are growing potatoes, now might be a good time to harvest the small ones to test this intriguing idea. Farmers markets and stands probably also have small potatoes. I myself can’t wait to dig it.
Check out Reynolds’ video here
Wow, I just watched the video! Have you tried it yet? My son grows Yukon gold potatoes in his garden and gives us a bucket full. Last year they were small, like in the video but this year’s are medium size. I’ve noticed with the yukon gold that they cook up a lot quicker than other potatoes. I usually cube them and cook in a foil packet on the grill for about 15-20 minutes and they’re perfect. I might want to check these a little sooner so they don’t get over cooked. Let us know how you like them.