Salt Potatoes
A central upstate New York summer treat which works especially well with new potatoes (golf ball size and a little bigger). Salt potatoes are a regional specialty of Syracuse, New York, aka “The Salt City”. Salt Potatoes date to the 1800’s when local salt workers created a simple and inexpensive lunch by boiling small potatoes in brine. They are still very popular today in Central New York, making an incredibly easy and delicious side dish. They also make a great leftover by themselves or cut-up and cooked as home fries.
The science behind the taste has to do with the extra heat that is required to boil salt water. The higher temperature breaks down the starch in the potatoes more completely, yielding a creamier potato. Add the salty skin that forms on the outside of the potato and you are in for a mouthwatering delight! Also, the salty skin stands up particularly well to herbed or even plain melted butter.
Central New York Salt Potatoes
8 cups water
1 ½ cups of kosher salt (add another cup if using the Diamond Crystal brand)
3 lbs well-scrubbed small red or white potatoes, as uniform in size as possible, with skins on.
Optional:
1 stick butter, cut into pieces
Freshly snipped herbs
Pepper
1. Bring salt and water to a boil and add potatoes. Cook until tender, about 25 minutes.
2. Drain potatoes in a strainer and place in a serving bowl
Optional:
3. While potatoes are cooking, melt the butter. Add herbs and pepper to taste.
4. Pour butter over potatoes. Serve immediately.
