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Salt potatoes are bite-size "young" white potatoes scrubbed
and boiled in their jackets. Salt is added to the water to the point of
saturation, giving them their name, and unique flavor and texture. After
cooking, salt potatoes are served with melted butter. |
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Left: Cooking salt
potatoes. |
Salt potatoes are a regional dish of Central New York, typically served in the
summer when the young potatoes are first harvested. They are a staple food at
fairs and barbecues. In this region, potatoes specifically intended to be made
into salt potatoes can be purchased by the bag along with packages of salt
during the summer months.
The Syracuse, New York area has a long history of salt production. Salt springs
located around Onondaga lake were used to create consumable salt that was
distributed throughout the northeast via the Erie Canal. Salinated water was
laid out to dry on large trays. The salt residue was then scraped up, ground,
and packaged. Salt potatoes were created in the nineteenth century by Irish
immigrants working the springs who cooked their potatoes in the salty brine. The
first packaged salt potatoes were sold in the 1960s.
Because extra-salty water boils at a higher temperature, the
starch in the potatoes cooks more completely. That’s why salt potatoes are so
creamy. And the salty skin that forms on the outside of the potatoes stands up
particularly well to herbed or even plain melted butter.
Many recipes call for a ratio of four pounds of potatoes to one pound of
salt.
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New York
Salt Potatoes Recipe Ingredients |
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8 cups of water
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1 1/2 cups of kosher salt (add another cup
if using the Diamond Crystal brand)
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3 pounds well-scrubbed small red or white
potatoes, as uniform in size as possible and
with skins on
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1 stick butter, cut into pieces
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Freshly snipped herbs (optional)
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Pepper.
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Yield:
Six servings |
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Recipe Cooking and Preparation
Method |
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Bring salt and water to a boil and add potatoes.
Cook until tender, about 25 minutes.
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Drain potatoes in a strainer and place pot back
on stove over medium heat and add butter. When just melted, after
about a minute, add potatoes and, if desired, herbs and black
pepper. Toss and serve immediately.
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