BRINED BABY POTATOES

Brined Baby Potatoes image

Provided by Tess Geer

Time 20m

Number Of Ingredients 16

TO BRINE POTATOES
1 1/2 lb fingerling or small red potatoes
1 tsp rosemary, dried
1 tsp thyme, dried
2 bay leaves, dried
1 Tbsp black peppercorns, whole
1 Tbsp coriander seeds
1 Tbsp fennel seeds
1 tsp red pepper flakes
2 tsp kosher salt
4 c water
TO ROAST POTATOES
3 Tbsp olive oil, extra virgin, good quality
1 tsp rosemary, dried
1/8 tsp black pepper
1/2 tsp salt (optional)

Steps:

1. Scrub potatoes. Combine all ingredients in a medium saucepan.
2. Bring to a boil over high heat. Reduce heat to low and simmer until the potatoes are just tender when pierced with a knife, usually about 12 minutes but check at 10 minutes.
3. Transfer potatoes and cooking liquid to a large metal bowl. Fill a second larger bowl halfway with ice. Nest the bowl containing the potatoes in the ice filled bowl until the potato cooking liquid is cool, refreshing the ice as necessary. Transfer the potatoes and the cooking liquid to a large metal bowl and nest that bowl in a second, larger, ice-filled bowl until the potato cooking liquid is cool. Refresh the ice when needed.
4. Once cool, transfer the potatoes and their cooking liquid to container, seal and refrigerate. The potatoes will keep for up to 1 week.They taste the best after after at least 24 hours in the brine.
5. To serve, preheat oven to 450. Remove potatoes from the brine, rinse thoroughly and pat dry. Cut larger potatoes in half. Toss potatoes with 3 tbs olive oil, 1 tsp dried rosemary, 1/8 tsp black pepper and 1/2 tsp kosher salt (optional). Spread potatoes on a foil covered baking sheet. Roast in a 450° oven until warmed through, about 10 minutes, turning potatoes halfway through..