This recipe is a quick and easy side for any meal. The high salt ratio in the boiling water gives potatoes a delicious, salty crust and a creamy interior. The sage butter tops it off with a light herb flavor.
- 4 pounds small potatoes like yukon gold or red potatoes
- 2 cups kosher salt
- 1 stick of unsalted butter
- 1/4 cup fresh sage
Bring 1 gallon of water and salt to a boil, stirring from time to time until all salt dissolves. Add potatoes and boil until tender when poked with a fork, around 20-30 minutes. Drain the water and allow potatoes to cool and dry in the colander until they form a thin salt crust.
To make the sage butter, melt butter in a small pan. Once melted, add fresh sage and cook for 2 minutes on medium heat, occasionally stirring with a spatula so the sage does not burn. Drizzle sage butter over potatoes and serve, or use butter as dipping sauce for individual potatoes. Sage butter can be made in advance or while potatoes are cooking.