The Original SALT POTATOES were coined in 1914 by John Hinerwadel in North Syracuse NY 13212.
Salt potatoes are to Syracuse what chicken wings are to Buffalo. It's Syracuse's blue-collar roots that led to the invention of salt potatoes. Local salt workers, evaporated salt from water by boiling the brine in large vats. Since the water was hot anyway, they plunked small tubers into the brine for a cheap lunch.
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- 2 c
- kosher salt
- 4 lb
- small red potatoes
- 6 Tbsp
- butter, melted
- 1 Tbsp
- chives, dried or fresh chopped
- minced garlic (optional), to taste
1Wash the potatoes and set aside.
2Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom.
3Place potatoes in the pot, cover and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
4While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave.
5Place hot potatoes in a serving bowl; pour melted butter over potatoes and toss.
6Add chives, garlic (optional), pepper to taste.