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Salt Potatoes


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  • 4 pounds small potatoes, such as baby Yukon gold
  • 2 1/4 cups kosher salt
  • 1 stick unsalted butter
  • 2 tablespoons fresh chives
  • 1 teaspoon pepper



Step 1

Put the potatoes, 8 cups water and the salt in a large pot. Cover and bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 30 minutes.

Drain the potatoes in a colander and shake to remove excess water. Let the skins dry in the colander so that some of the salt crystallizes.

Meanwhile, put the butter in a microwave-safe bowl and microwave until melted. Serve the potatoes hot with the butter for dipping, with chives and pepper to taste.

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