The other day I made these amazing salt-crusted potatoes that I saw on Food52. The premise is simple: you boil potatoes in salted water until all the water has evaporated and the potatoes are covered in a salty crust. It’s a little steamy in the kitchen, but the results are totally worth it: gorgeous potatoes that are creamy on the inside and delicately salted on the outside. I think I just found my favorite way to prepare new potatoes.
For these quesadillas, I sliced up a couple of leftover potatoes and layered shredded cheese and salsa on top. A little starchy, but super yummy. On the side: pretzel fish, dried apricots and red ripe strawberries.