salt crusted new potatoes. homemade eats

We were weeding our four beds of onions today and came across some volunteer potatoes that we had let grow amidst the onions. The plants were big, and we pulled them out along with two to three small bright potatoes. Just by weeding a few plants out, we got about three pounds of red, fingerling, and dark purple potatoes. They were beautiful in the dark soil, and so exciting to harvest.

Harvesting volunteers is so gratifying. Its almost a "free lunch," since there was no planning or maintenance involved to grow the food. And we make lunch from them. We like to keep some "wild" in our farm and garden. It often surprises me on how much life overflows without too much human control. There is so much food out there just growing on its own, if only we are there to see it. 


So welcome these volunteers. They are saying, "I just landed here, don't mind me. I'll just go on my growing way. I'm only trying to get by." So keep some "weeds" in your garden and get better at identifying edible species popping up amidst the kale you planted. Get to know what certain plants look like when they are small or allow them to grow big enough to see if you want them there. Then you can harvest them sporadically without all of the care or foresight needed for cultivated plants. 

These enthusiastic volunteers were the first of the "new" potatoes of the season. New potatoes refer to potatoes that are young or small and eaten fresh rather than stored for the winter. They have thin skins and a lot of moisture inside. They are tender and sweeter, and require little to make them delectable. They work well in potato salad, and boiled or baked with some butter and lemon. These little gems are in season now; in early summer and late spring. So eat them up! Choose potatoes that are smooth, firm, and unblemished. Avoid soft, damp or rotting spots. To store, place in a paper bag and keep them in the fridge for a couple days. Avoid washing potatoes before storing, as water with hasten bruising and softening. 

As you can see, the potatoes we harvested were a variety, from fingerlings (the long light brown ones) to dark Peruvian purple potatoes to red potatoes. Choose a variety from the store if you want a flash of color, and try to find potatoes of similar size. 

This recipe is simple with just two ingredients: potatoes and salt. I found this method from a recipe on Food52 for salt-crusted potatoes. The method is simple and different from traditional potato boiling. The potatoes are covered with water and vigorously boiled with a generous portion of salt until the water evaporates, leaving a dusty salt crust and moist potato. 

This recipe is great as an appetizer or side dish, served with fun dipping sauces, from cilantro mojo to pesto, marianara sauce, lemon-herb butter, honey mustard, to garlic aioli. Eaters can scrape off as much of the salt as they like. A really nice and simple recipe to showcase beautiful new potatoes. 

Salt-crusted new potatoes


Ingredients

2 1/2 lbs new potatoes, any kind of similar size
2 tbsp sea salt

Method

Place the potatoes in a shallow, wide pan and cover with one quart of cold water to cover. Add the salt and bring to a vigorou boil. Allow to boi lrapidly until water evaporates. Then turn the heat to low and let cook a few more minutes, gently turning until dry and coated in salt crust. 

Put the potatoes on a plate and serve with a tasty dipping sauce from below. Instruct guests to scrape off as much of the salt as they see fit. 



Dipping sauces

Honey mustard:

1 1/2 tbsp honey
3 tbsp dijon mustard
1 clove garlic, minced
dash of salt and pepper 

Mix all ingredients together until well combined. 

Makes 1/2 cup


Garlic Aioli:

1 garlic clove, minced
Juice of 2 lemons
Zest of 1 lemon
2 egg yolks
1 1/2 cups canola oil
Salt and freshly ground pepper, to taste

In a food processor, combine the garlic, lemon juice, lemon zest and egg yolks. Process in short pulses until smooth. With the motor running, add the oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper.

• 
  Makes 2 cups
• 
  

Lemony Herb Butter

1 stick unsalted butter, melted
2 large garlic cloves, very finely chopped
1 teaspoons chopped flat-leaf parsley
1-1/2 teaspoons finely grated lemon zest
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon chopped thyme or oregano leaves
Sea salt and freshly ground black pepper

Mix all ingredients into the melted butter and whisk until well combined. Season to taste.

Makes 2/3 cup