Salt Potatoes Recipe with Fresh Dill & Mascarpone is a really unique, comforting, vegetarian side dish. Cooking potatoes in heavily salted water magically transforms them into an unbelievably creamy, buttery delicacy.I’ve been told I can be a tiny bit controlling in my kitchen. It’s probably true. After all, my kitchen is my retreat. I have a bit of affection for each of my appliances and every single pot and cooking tool.
Last week I had to try very hard not to steer my adorable seven-year-old son in another direction when he thought adding crushed ice to his very own cookie “recipe” was a great idea.
So I took a deep breath and then admired his creativity! There are times, though, when his creative ideas actually result in delightful culinary combinations.
I made these salt potatoes on a lazy weekend afternoon few of weeks ago with my seven-year-old sous chef. For a while, I’d been intrigued by this traditional potato recipe from Syracuse, New York.
A salt potatoes recipe is typically served with plain, melted butter, but I added mascarpone and a handful of fresh herbs. Yum!
When I mentioned needing herbs to my son, he became eager to help then ran out to the garden and returned with a huge dill plant (dirt, roots, and all!) How did he know that dill and potatoes are a wonderful match? He must be innately brilliant! When he said he agreed that dill & Mascarpone would be good together, I knew I was on to something.
And his contribution here added so much more than a handful of crushed ice!
Salt Potatoes Recipe with Fresh Dill & Mascarpone is simple and amazing! Cooking them in the salted water magically transforms them into an unbelievably creamy, buttery delicacy.
Go ahead, try spreading them on a crusty piece of French bread. This salt potatoes recipe indeed creates a potato as smooth as butter! And the dill & Mascarpone together add even more creaminess and a burst of bright flavor.
Cooking potatoes in heavily salted water magically transforms them into an unbelievably creamy, buttery delicacy.
- 5 cups water
- 1 cup Kosher salt
- 2 pounds baby Idaho Dutch Yellow Peewee potatoes
- 4 tablespoons unsalted butter
- 3 tablespoons Mascarpone
- 1/4 cup fresh dill, roughly chopped
- pepper to taste
Fill a large stockpot with the water and salt and bring to a boil. Carefully drop in the potatoes and continue to boil until they are tender, about 15 to 20 minutes.
While the potatoes are cooking, melt the butter and whisk in the mascarpone. Add the fresh dill just before the potatoes are ready.
When the potatoes are done, remove them from the stove and drain the water. Place the potatoes in a large mixing or serving bowl, and drizzle them with the butter mixture. Season to taste with pepper if necessary. Serve warm.
A bit of history: At one time Syracuse had a booming salt industry (which is why its nickname is "The Salt City.") Rumor has it that workers would dump potatoes into boiling vats of super salty water to have for lunch. To this day, salt potatoes so popular there that stores sell uncooked potatoes with a packet of the proper amount of salt.
Please don't worry that this recipe will taste "salty." It won't!
You can also use little red potatoes for this recipe.