 Bring on the salt! — And before you go all ballistic and start sending me your comments - I know about the negative effects that too much salt can have on my body. I've done my research and I know how much NaCl I should be eating and when I've consumed it in excess. I also know that it's okay to indulge in salty snacks every once in a while. Moderation, am I right? After all, I'm not suggesting that you eat Salt Crusted Potatoes on a daily basis. Most of the time, if given a choice, I would choose a sweet snack over salty one. I love potato chips as much as the next girl but my sweet tooth usually trumps my salty cravings. Baking days are the exception. After a long day of breathing in sugar, I crave salty foods. 😂  I know that potato side dishes aren't exactly the most exciting thing to see pop up on my blog, especially after that Red Velvet Cake Roll from last month. But I also know that sometimes you just need a really simple and delicious potato side dish to accompany a great main dish like Tuscan Turkey or Slow Cooker Pot Roast. I got your back. These little potatoes with salty skins and creamy centers are absolutely divine.  Salt Crusted Potatoes 3 pounds small potatoes 2 3/4 cups kosher salt 1 Tablespoon fennel seeds  Bring 2 quarts water to a boil. Add potatoes, salt and fennel. Cook at a gentle simmer until fork tender. (25-30 minutes)  Drain potatoes and spread on a wire rack over a baking sheet to let dry until a salt skin forms.  I feel a little silly about posting a 3 ingredient boiled potato recipe but ... I had to share. These are amazing. Simple...but amazing.
Amy's Tip of the Day: Put your potatoes in a bigger pan than I chose. My salty water spattered all over the pan AND the stove. Oops. Some lessons are learned the hard way. 💁🏻♀️
Ciao!
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