Syracuse Salt Potatoes Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 1/2 cups salt
4 pounds baby (1 1/2 inch diameter or smaller) potatoes. Can use red, yellow gold or just plain potatoes
1/2 cup butter or more for dipping
|
|
Directions: |
Directions:1) Fill a large pot with water ~ about 6 quart or larger pot and 3 quarts of water
2) Add salt and bring to a boil until no salt is visible
3) Simmer until potatoes are ready for boiling
4) Wash potatoes, taking out the eyes
5) Add to the hot water, bring to a boil, reduce heat, and cook until the potatoes are just fork tender ~ about 15 minutes
6) Drain and return to pot, cover and keep hot
7) While potatoes cook, melt the butter. Pour over the potatoes before you serve them.
8) Optional - melt more butter to dip the potatoes into, as you eat them
|
|
Number Of
Servings: |
Number Of
Servings:About 8 - 10 |
Preparation
Time: |
Preparation
Time:About 1/2 hour and overnight |
Personal
Notes: |
Personal
Notes: Ann-Patrice ~ I had no idea what these were until I visited my Dad the first time. I was hooked! He served them with fried chicken. Later on in life, as I visited my brothers and were exposed to their friends, I found out they are a staple in the Summer with steamed clams and beer.
According to my Uncle Tony, they are a regional speciality of Syracuse, New York, which is also known as "Salt City". They date back to the 1mid 800's when the local salt mine workers created a simple and inexpensive lunch by boiling small potatoes in a brine. The potatoes are still very popular for the Upstate New York crowd - so much that they are a "main stay" for outdoor weddings in the Summer, alongside a BarBQ and steamed clams. It seems that would be extremely salty, but the salt holds in the flavor and helps the potatoes keep their flavor while getting the inside creamy. Beer is a must!
|
|
This recipe for Syracuse Salt Potatoes is from