Perfect Fingerling Potatoes

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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!

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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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Simple and delicious!

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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.

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Great recipe. The salt is just right. If yours come out too salty, you must be doing something wrong.
My son pointed out that they looked like salted peanuts. Knowing where Mr. Brown resides, that's probably no surprise.

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Very, very tasty. These fingerling potatoes are just what the other 5 star reviewers say--salt crusted on the outside and wonderful on the inside. Definitely not too salty, these potatoes are best with a little bit of butter as a side dish. I hope to try them with the chives next time!

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I would have given it a 5 but here's my "beef". I've made it once and it was PERFECT. The second time I made it tasted like I swallowed Sea water. The difference? The second time I cut the potatoes. Granted, In retrospect the recipe just says to wash and then cook. I would explicitly warn not to halve the potatoes...then its a "5" recipe (makes it dummy proof!

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Oh Alton- you are so misunderstood! We first heard about "Salt Potatoes" from a co-worker of mine who was from the Syracuse area of NY. Knowing that I was interested in regional cooking, he brought me a bag of Weis brand potatoes that had the salt packet contained therein AND included the directions to make NY style "Salt Potatoes." We were HOOKED when we tasted them. All I can say is, "don't hate" these potatoes. The salt crust somehow makes the inside all the more creamy and delicious. It's all about EXPECTATIONS. These have a salty "crust" outside that provides so much flavor and requires no more salt in the seasoning. Butter is essential, as are either chopped chives or chopped spring/green onions. I cannot describe the richness and flavor of these potatoes. You can also achieve a similar result with new potatoes. Give them a chance- and if you are on a salt restricted diet, please go elsewhere- but don't denigrate this recipe that is as old as NY's history. They are wonderful. Enjoy

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These potatoes are delicious! There is indeed a salty crust on the outside and a little butter and chives is SO perfect with them! I've read some people's reviews about salt, and be sure to use KOSHER salt and not table salt. Table salt is much MUCH stronger and would definitely kill the potatoes. As it is, the potatoes end up perfectly salty (if you like hard pretzels or pickles these are the potatoes for you! If you're not as big a fan of salt, maybe use less, but ALWAYS kosher and not table salt.

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I love Alton, but this recipe is terrible. It is WAY to salty. If you want to try this recipe, cut the salt in half. Otherwise, it is a waste of potatoes!! I have never written a review before, but felt compelled to do so with this recipe.