Brined Baby Potatoes Food

THE BOMB BAKERS

Steps:

• In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.
• Preheat the oven to 400 degrees F.
• Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
• Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.
• Let potatoes rest 5 minutes before cutting.
• Combine all ingredients. Serve with potatoes.

BRINED BABY POTATOES

Steps:

• 1. Scrub potatoes. Combine all ingredients in a medium saucepan.
• 2. Bring to a boil over high heat. Reduce heat to low and simmer until the potatoes are just tender when pierced with a knife, usually about 12 minutes but check at 10 minutes.
• 3. Transfer potatoes and cooking liquid to a large metal bowl. Fill a second larger bowl halfway with ice. Nest the bowl containing the potatoes in the ice filled bowl until the potato cooking liquid is cool, refreshing the ice as necessary. Transfer the potatoes and the cooking liquid to a large metal bowl and nest that bowl in a second, larger, ice-filled bowl until the potato cooking liquid is cool. Refresh the ice when needed.
• 4. Once cool, transfer the potatoes and their cooking liquid to container, seal and refrigerate. The potatoes will keep for up to 1 week.They taste the best after after at least 24 hours in the brine.
• 5. To serve, preheat oven to 450. Remove potatoes from the brine, rinse thoroughly and pat dry. Cut larger potatoes in half. Toss potatoes with 3 tbs olive oil, 1 tsp dried rosemary, 1/8 tsp black pepper and 1/2 tsp kosher salt (optional). Spread potatoes on a foil covered baking sheet. Roast in a 450° oven until warmed through, about 10 minutes, turning potatoes halfway through..

HERBED NEW POTATOES

Steps:

• Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.

BABY BAKED FINGERLING POTATOES

Steps:

• Preheat the oven to 400 degrees F. Brush a large rimmed sheet tray with 1 tablespoon olive oil.
• Heat a heavy-bottomed skillet over medium-high heat and cook the bacon until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate.
• Place the potatoes on the prepared sheet try, drizzle with olive oil and season liberally with salt and pepper.
• Place the sheet try in the oven and roast until the potatoes are golden brown, 30 to 35 minutes.
• In the meantime, in a small mixing bowl, combine the creme fraiche and chives and season with salt and pepper.
• Remove the potatoes from the oven and transfer to a serving platter cut-side up. Dollop each roasted potato with the creme fraiche mixture and top with the crisp bacon bits and remaining chives.

SYRACUSE SALT POTATOES

Steps:

• Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
• While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. Serve immediately poured over potatoes.