With the onion soup, add a little olive oil and roast in the oven on a cookie sheet for about 45 minutes. They are so simple and delicious as well! I always use red potatoes for that recipe, with the skin still on them. That is a favorite in my house. Paired with my beer can chicken and some carrots. Yeah. Now I’m hungry too!

Yes, you are reading that correctly, Subhashish! The recipe calls for half a cup of salt. It seems a little insane, I do agree. But that will pull all the moisture out of the potatoes, changing the texture of them and giving them a dense flavor-packed texture and taste. I always put my potatoes in a strainer and rinse them off once they are cooked, that way I’m not eating little salt bombs though. Make sure you rinse before eating.

The salt doesn’t penetrate the potatoes because of the skin. It is just for cooking, to pull the moisture out of the potatoes to give them a very different texture. Once they are cooked, put them in a strainer and give them a quick rinse to get rid of the salt on the outside. I admit that I wondered the exact same thing the first time I tried them as well. But I quickly learned to rinse them off and I was set.