Syracuse Salt Potatoes Recipes
DELICIOUS SYRACUSE SALT POTATOES
Steps:
- Clean and rinse potatoes; reserve. Do not use large potatoes cut into smaller pieces for this recipe because the skins protect the potatoes from absorbing too much salt .
- Bring the salt and water to boil in a large kettle. Carefully add the potatoes. Boil until fork-tender, about 20 to 30 minutes depending on the size of potatoes.
- Drain the potatoes thoroughly in a colander. Transfer them back into the dry kettle and place over low heat. Toss in the butter and freshly ground black pepper to taste. When the butter is melted, toss everything together and serve.
- If you are making salt potatoes for a large group, spoon the potatoes into paper bowls, drizzle some extra butter over them and serve with toothpicks.
Nutrition Facts : Calories 277 kcal, Carbohydrate 32 g, Cholesterol 41 mg, Fiber 4 g, Protein 4 g, SaturatedFat 10 g, Sodium 18882 mg, Fat 16 g, ServingSize 12 servings, UnsaturatedFat 5 g
SYRACUSE SALT POTATOES
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 Side Dish Recipes
Time 30m
Yield 8
Number Of Ingredients 3
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, Carbohydrate 39.7 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 7.4 g, Sodium 95.4 mg, Sugar 1.8 g
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- Bring the water to a boil and add the potatoes. Leave the potatoes whole. If the potatoes are cut into halves or quarters they will absorb too much salt and be far too salty.
- After about 20-30 minutes the potatoes will be cooked through. Stick a toothpick in to ensure they are soft enough.
- Remove potatoes from the water and place them on a cooling rack. This will allow the potatoes to develop the salt crust on the skin. This should take just a couple minutes.
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