SALTED POTATOES RECIPE RECIPES

SYRACUSE SALT POTATOES | ALLRECIPES

Syracuse Salt Potatoes | Allrecipes image

Salt potatoes are a regional specialty of Syracuse, New York, a.k.a. The Salt City. Salt potatoes date to the 1800s, invented by local salt mine workers who created a simple and inexpensive lunch by boiling small potatoes in brine. The potatoes are still very popular today with the Central New York crowd, making an incredibly easy and delicious side dish.

Provided by kaspmary

Categories Side Dish Potato

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 3

Ingredients

4 pounds new potatoes
1?½ cups fine salt
8 tablespoons butter, melted

Steps:

Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. Serve immediately poured over potatoes.

Nutrition Facts : Calories 276.6 calories, CarbohydrateContent 39.7 g, CholesterolContent 30.5 mg, FatContent 11.7 g, FiberContent 5 g, ProteinContent 4.7 g, SaturatedFatContent 7.4 g, SodiumContent 95.4 mg, SugarContent 1.8 g

SALT POTATOES RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...

Salt Potatoes Recipe - Food.com - Food.com - Recipes, Food ... image

I came across this in a food blog in Russian of all places. The recipe seemed so strange that I looked it up and found out it was actually a traditional dish of the Syracuse region, NY. Strange as the idea sounds, I decided to try it and now there is no turning back. This is my favourite way of preparing young potatoes!

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 kg white spring potato
5 cups water
1 cup salt
80 g butter

Steps:

Wash the potatoes but keep the skin intact.
Place the potatoes in a sauce pan, cover with the water and pour in the salt. There are different opinions on the salt to water ratio but they all range from 1:4 to 1:6 so I opted for the middle.
Bring to a boil and then simmer until the potatoes are tender which would be 20-30 minutes. Be warned! The saline solution boils at a much higher temperature that water. It will be very hot. And It will sound like the potatoes are frying and not boiling.
When ready, drain the potatoes in a colander and allow to dry so that a thin salt crust forms. You could rinse the salt off but be aware that the potato flesh absorbs almost no salt during cooking. Plus it will not be authentic.
Serve hot with the butter on top or on the side. The potatoes will stay hot for quite a long time so they will melt the butter if you put it on top. If you opt for butter on the side, melt it and serve it as a dip.
NOTE: The leftovers keep well in a fridge and reheat well. You can use them as an ingredient in dishes that call for baked or boiled potatoes. I use them in potato salads.
NOTE: Try using herb butter or substitute the butter with a different dressing or dip.

Nutrition Facts : Calories 335, FatContent 16.4, SaturatedFatContent 10.3, CholesterolContent 42.7, SodiumContent 28459.2, CarbohydrateContent 43.7, FiberContent 5.5, SugarContent 2, ProteinContent 5.2

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