Bitterman's Craft Salt Cooking: The Single Ingredient That Transforms All Your Favorite Foods and Recipes by Mark Bitterman

Author:Mark Bitterman [Bitterman, Mark]
Language: eng
Format: epub
Publisher: Andrews McMeel Publishing
Published: 2016-10-03T21:00:00+00:00

Salt Box

Halen Môn Silver Flake Sea Salt, Cyprus Silver Flake Sea Salt, Maldon Sea Salt, Cornish Flake Sea Salt, Hana Flake Salt

Black Truffle Salt Smashed Potatoes

Makes 4 servings

A potato is a potato when it comes to salting. Each and every one needs it. But truffle salt is something every potato wants. They yearn for it, pine for it, sing the blues for it, post pictures on Instagram of it. They are all so needy—so how do we choose which potato will be graced with our hard-earned truffle salt? Depends. Just as we salt-loving humans might divide ourselves into categories (window or aisle, single stuff or double stuff), potatoes likewise fall into two culinary categories: Mealy potatoes (russets, baking potatoes, blues) yield a soft, floury consistency and very little cohesive structure, making them great for baking, roasting, and mashing; and waxy potatoes (red round, all-purpose whites), which hold their shape as they soften, making them gummy when mashed, but creamy on the inside and crispy on the outside when smashed. Here, we want the creamy-on-the-inside crusty-on-the-outside heaven that is a smashed potato.

8 medium-small round red or yellow potatoes

2 teaspoons olive oil

1 teaspoon Black Truffle Salt, plus more for garnish

¼ cup vegetable oil

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