Vegetable dishes are generally filed according to the primary or main ingredient. This is not an exact science but in the case of some vegetable salads, we'll put a copy here if it has another main vegetable component other than basic salad ingredients. NOTE REGARDING PICKLES & FERMENTED: Pickled and fermented vegetables are filed here; pickled or fermented fruit, meat and seafood are filed in their respective categories. Additionally, all beans (including green and wax) are filed in the bean category.
2 pounds fingerling potatoes ideally of similar size, scrubbed but not peeled
1 heaping tablespoon flaky sea salt
1 quart cold water just enough to cover
Arrange the potatoes in a single layer in a wide, shallow pan (I used an 11" diameter pan with 2 ½" high sides). Pour enough cold water to cover (about 1 quart). Sprinkle salt over water and bring to boil over medium-high heat. Leave potatoes at a rapid boil until water has evaporated, about 30 minutes. Reduce heat to low and gently lift and turn potatoes until their skins are wrinkled and completely dry. Transfer to platter and serve.
Peace At The Dinner Table - Good Food Has No Borders!
