Pat and I spent yesterday morning diggin' up spuds. It is one of my favorite tasks, and now one of Pat's... it's really a farming treasure hunt!
This weeks feature veggie/recipe is something I have only heard about and can't wait to try: Salt Potatoes. Everyone up here keeps talking about them, but upon further research, I learned that salt potatoes actually hail from NY state. So here is a version I found in the NY Times:
New York Salt Potatoes
8 cups of water
1 1/2 cups of kosher salt (add another cup if using the Diamond Crystal brand)
3 pounds well-scrubbed small red or white potatoes, as uniform in size as possible and with skins on
1 stick butter, cut into pieces
Freshly snipped herbs (optional)
Bring salt and water to a boil and add potatoes. Cook until tender, about 25 minutes.
Drain potatoes in a strainer and place pot back on stove over medium heat and add butter.
When just melted, after about a minute, add potatoes and, if desired, herbs and black pepper.
Toss and serve immediately.