Perfect Fingerling Potatoes

Alton Brown

Recipe courtesy Alton Brown, 2003

Show: Good EatsEpisode: Good Eats: Eat this Rock!

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 37 Reviews
Total Time:
40 min
Prep
5 min
Inactive
5 min
Cook
30 min
Yield:
6 to 8 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 37 reviews

  • on October 23, 2011

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    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!

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  • on August 04, 2011

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    Simple and delicious!

    people found this review Helpful.
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  • on April 21, 2011

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    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.

    people found this review Helpful.
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