Ingredients
The following ingredients have 4 Servings
- 2 pounds red or gold potatoes, (about 1 1/2"-2" diameter)
- 3/4 cup salt, (for boiling salt potatoes (trust me, it makes them ultra creamy inside))
- 1/3 cup unsalted butter
- salt and pepper, (for seasoning)
Instruction
- In a large pot place 3/4 cup of salt and fill about halfway with warm water. Stir water to dissolve salt. Add washed, WHOLE potatoes to pot. Add more water to cover potatoes.
- Cover and bring to a boil over high heat. Reduce heat and simmer, covered, until potatoes are fork tender, about 15-20 minutes. Drain potatoes and set aside.
- Preheat oven to 425ºF. In a small skillet melt butter over medium heat. Once the butter is fully melted watch carefully and stir occasionally so butter doesn't burn. First the butter will foam, then the milk solids will start to settle at the bottom. Watch for the milk solids to turn brown. Once that happens, immediately remove from heat. TIP: Pour browned butter into a bowl so it doesn't cook more and burn from residual heat of pan.
- Place cooked, drained potatoes on a large baking sheet. Pour browned butter over the top, salt, pepper, and toss to coat potatoes. Use the bottom of a cup, fork, or potato masher to "smash" potatoes.
- Bake for 25-30 minutes, flipping halfway through, until potatoes are crispy and golden. If desired, season potatoes with additional salt and pepper.
