Folks in Syracuse claim salt-boiled potatoes originated at the salt works in upstate New York. But papas arrugadas, the wrinkly spuds cooked in seawater, have been eaten in the Canary Islands for hundreds of years. Given the millennia of potato history in South America, the original version is probably the papas saladas made with rock salt from Columbian halite mines.
Wherever they come from, salt-boiled potatoes are delicious. Cooking potatoes in heavily salted water results in wrinkly skin wrapped around a creamy, well-seasoned interior.
Any potatoes can be salt-boiled, but my favorite are small and yellow. Try to pick spuds somewhere between golf and tennis ball size, but uniformity is most important so they all cook the same.
Salt-Boiled Potatoes with Ranchy Yogurt
Put a couple of pounds of potatoes in a pot, add just enough water to cover, and stir in about a cup of salt (the amount in published recipes varies widely, but you don’t want to skimp). Bring to a boil, reduce the heat, and simmer until the potatoes are tender, from 15-25 minutes depending on their size. Pour off all but a half-inch or so of water, return to the heat, and cook until the pan is dry.
Separate about half of the potatoes to a baking sheet. Using a fork or the bottom of a cup, lightly crush each potato to about 3/4 thick, keeping the potatoes intact as much as possible.
Heat oil in a heavy skillet until it shimmers. Transfer potatoes with a spatula, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes.
To make the ranchy yogurt, dissolve a teaspoon each of sugar and salt in a 2 tablespoons of Katz Gravenstein apple cider vinegar. Stir in a teaspoon each of Burlap & Barrel Icelandic kelp and purple stripe garlic powder, add 2 tablespoons of olive oil, and stir to emulsify. Mix in 2 tablespoons of Duke’s mayonnaise and about a cup of your favorite Greek-style yogurt.
Enjoy the Ranchy yogurt dip with your spuds, served 2 ways and your favorite seasonal vegetables.
Don Baird’s been growing apples for more than 40 years, and you can taste that experience when you bite into a crisp, juicy apple from Baird Family Orchards. And they’re never better than now, the height of apple season in the Pacific Northwest.
Caught using traditional, single hook and line rigs, each fish is individually netted instead of gaffed, then bled and packed in a seawater and ice slurry for the short trip to the dock. The small, fast, and nimble boats are out and back within 24 hours.
The only way to get fresher-tasting fish is to catch it yourself.
Subscribe to our RGF Fresh Box to get a weekly trove of delicious things. Spend $40 for $50 worth of RGF products from daily staples to our newest favorite condiment. Boxes will include ingredients and recipes to make some of our favorite recipes including Musaka’a, Peach Panzanella + burrata, blistered shishitos, the ultimate charcuterie picnic and so much more.