Recipe courtesy of Jeff Mauro
Salt Potatoes with Butter and Chives
Getting reviews...
- Level: Easy
- Total: 45 min (includes drying time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 335
- Total Fat
- 23 g
- Saturated Fat
- 15 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 61 mg
- Sodium
- 465 mg
- Level: Easy
- Total: 45 min (includes drying time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 335
- Total Fat
- 23 g
- Saturated Fat
- 15 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 61 mg
- Sodium
- 465 mg
Ingredients
Directions
- Bring potatoes, salt and 6 cups water to a boil in a 4-quart saucepan over medium-high heat, stirring occasionally to ensure the salt has dissolved. Lower to a simmer, then cook until potatoes are tender, 18 to 20 minutes.
- Pour the water and potatoes into a colander in the sink and leave to air-dry for 5 minutes; you will see the salt start to form on the outside of the potatoes.
- Transfer the potatoes to a serving dish, then pour the melted butter and sprinkle the chives over the top. Toss together, then serve immediately.
My Private Notes
Show:
The Kitchen
Episode:
Summer's Perfect Meal
