Syracuse Salt Potatoes
By
Vickie Parks
@Northwestgal
12
Don't let the amount of salt keep you trying this recipe (it helps the potatoes boil at a higher temperature). The recipe dates to the 1800s when Syracuse, New York, workers (many of them Irish) distilled salt by boiling nearby marsh water. They often added potatoes to the boiling water for a quick lunch dish. They realized the extra-salty water caused the starch in the potatoes to cook more completely, which produced a much more creamy potato compared to other cooking methods. And the outside skin stands up well to herbs and melted butter, too.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
-
8 cwater
-
1 1/4 ckosher salt
-
3 lbsmall or fingerling potatoes (white potatoes are traditional, but red-skin potatoes work equally well)
-
1/2 cbutter (1 stick), but into pieces
-
1 tspblack pepper
-
1 to 2 Tbspsnipped fresh herbs (optional)
-
OPTIONAL GARNISHES (A MODERN UPDATE)
-
1/4 tsppaprika
-
4 slicebacon, cooked and crumbled
How to Make Syracuse Salt Potatoes
- Bring salt and water to a boil. When water is boiling, add potatoes (skin on) and cook until tender, about 25 minutes.
- Drain potatoes in a strainer and place pot back on stove over medium heat. Add butter to the pot. After about a minute, when butter is just melted, add potatoes, pepper and herbs (if using). Remove from heat, toss potatoes to coat with seasoned butter, and serve immediately.
- Optional:
For added color, add about 1/4 teaspoon paprika and/or 4 strips of cooked and crumbled bacon.
