Boiled Potatoes with Salt
Swiss Gschwellti: firm waxy mountain potatoes boiled in their skins with rock salt, served piping hot in an insulated fabric basket with cold alpine butter, sea salt, and raclette cheese.
Ingredients
- • 800g small firm waxy Swiss potatoes (Ratte or Charlotte), unpeeled and scrubbed
- • 2 tbsp coarse alpine rock salt
- • Cold mountain spring water
- • Sweet alpine farm butter and coarse salt for serving
Preparation Steps
Wash and scrub the potatoes thoroughly under cold running water, leaving the delicate skins completely intact.
Place potatoes in a pot, cover with cold water by 2cm, and add the coarse rock salt. Bring to a boil and simmer gently for 18 to 20 minutes until a small knife slips easily into the centre.
Drain off all water completely. Leave the pot uncovered on low heat for 1 minute, shaking gently so the potatoes dry out and the skins become papery and taut.
Wrap the steaming hot potatoes in a clean linen cloth or napkin inside a serving basket to keep warm at the table, served with butter and alpine cheeses.