Perfect Fingerling Potatoes

Total Time:
40 min
Prep:
5 min
Inactive:
5 min
Cook:
30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 1/4 pounds kosher or rock salt
  • 2 quarts water
  • 2 pounds small fingerling potatoes, cleaned
  • 4 tablespoons butter, optional
  • Freshly ground black pepper, optional
  • 1 tablespoon freshly chopped chives, optional
Directions

In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.


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4.5 44
Perfect in it's simplicity, made it exactly as it appears and used these as a side to Emeril's Steak Au Poivre. Wonderful!! item not reviewed by moderator and published
This recipe was pretty tasteless. I've eaten boiled potatoes and that is exactly what it tasted like. item not reviewed by moderator and published
Amazing, creamy like other reviewers said, simple and delicious. Was expecting the skins to crisp up a little more and they didn't but the salt had given them a nice salty coating. The insides were perfect! item not reviewed by moderator and published
Yummo. Read the reviews, and felt safe using that amount of KOSHER (only...not table) salt. These are amazing, sweet/salty wonders that served only 3 people since they were inhaling them! Used the butter and chopped dill since I had no chives. Delicious, and will use this recipe over and over! Thanks, Alton. :) item not reviewed by moderator and published
You HAVE to trust Alton. Follow the recipe EXACTLY. Water, kosher salt, exact amount of potatoes, leave whole. stir salt till dissolved in cold water, then add potatoes, bring to a boil & simmer for 15 minutes till fork tender. put on rack to dry a bit, then add UNSALTED butter if you want. My family & I loved them. item not reviewed by moderator and published
almost good as a fresh cookie item not reviewed by moderator and published
These were delicious, and so easy! When I first read the recipe, I thought there was a typo when it called for 1 POUND of salt, but after reading the reviews I decided to give it a try. The salt forms a delicious crust on the skin of the potato and keeps the inside soft. I served them just as they are, but next time I'll add chives or scallions. A delicious compliment to any meal! item not reviewed by moderator and published
These were delicious! Just chopped some fresh chives from the garden and tossed with a little butter just before serving. Make sure you use kosher salt as most of the other reviewers have mentioned! item not reviewed by moderator and published
Simple and delicious! item not reviewed by moderator and published
Very good with just the right salt, plus we added chopped chives and parsley. For those who found it salty, as I have seen in other recipes, perhaps the use of table salt vs. kosher salt was to blame. A single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt - be careful most chefs dont use table salt...Or you cut the potatoes which allows the salt to get in and it would be too much. item not reviewed by moderator and published

This recipe is featured in:

Spring Produce Guide