Recipe by kaspmary
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
I have made these potatoes several times now, using baby reds... and they are WONDERFUL! I think it should be noted for people (such as Aspiring Chef Rita) that the recipe calls for WHOLE potatoes, washed only... do not cut the potatoes up and do not peel them otherwise they will absorb the salt and become too salty. When they are fork tender (about 15 minutes for me) drain them and let them sit to form the thin salt crust. I sometimes add chives to my melted butter, just for some color and added flavor even though I know it is not traditional. I have also boiled reds side by side, one pot with amount of salt this recipe calls for and one pot with just a little salt...and it's amazing how the salty brine makes the salt potatoes so creamy inside! Made correctly, they are NOT salty... just creamy and delicious! I served them alongside slow-roasted BBQ baby back pork ribs... mmmmmmmm... wonderful!
I was introduced to these salt potatoes a couple of years ago while visiting friends in upstate New York. I learned they were a big deal to people there, and I was eager to try the bag/kit of salt potatoes she picked up. The concept, she explained, was that the potatoes were boiled in copious amounts of salt that somehow made them flavorful and special. They were good, I thought, but tasted just like regular ol' boiled potatoes to me. In fact, they needed...salt! When I came across this recipe, I just had to try them again myself at home. And once again I found them good, but tasting no different than regular ol' boiled potatoes - that needed...salt!
If only you could taste these with the Cornell barbecue chicken that one can find about any weekend of the summer around here(Ithaca, NY/Cornell area)you'd know what it's all about!! You want them nice and tender, with plenty of butter, but not falling apart. Also, make sure you are using small, young potatoes- not too big.
I've lived in the Syracuse area all my life...they are Always a summertime staple, the Best one's are the Hinderwadle's, some stores carry their "own" brand, but the Hinderwadle's are the "traditional" Salt Potato..for those who aren't too big on using the whole bag of salt when cooking the potatoes, try using a little more than half the bag. I always let the potatoes sit covered after draining for a bit before serving.
I love salt potatoes. I used to live in Binghamton and would always get them at a local spiedie restaurant. I am not really a potato lover but made like this, they are so yummy. Make sure the potatoes are nice and small - so you can just pop them in your mouth in one bite!
I hate to spoil the 5 star rating but I have to. Straight away you know that the amount of salt and butter used in this recipe is not good for you but since I love potatoes I decided to go for it. No one ate more than a few bites!!! The salt was a killer. One person said that this was suicide on a plate. In any event - for all those salt lovers - go for it!!!
first, i want to say thank you for the recipe. I've never measured in terms of cups, it's always been a quarter pound of salt to every pound of potatoes. For all the people saying that these are regular boiled potatoes, they are too salty, not salty enough, etc.. the purpose of the salt is not so much to make the potatoes salty as it is to lower the boiling point of the water. With the different boiling point, it makes the flesh of the potato creamier than normal boiling and less starchy. As for the saltiness/needs salt problem, you may need to adjust the amount of water that you use. It doesn't specify in the recipe, but for this amount of salt and potatoes, you need 3 quarts of water. If you aren't using enough, you might as well eat the salt shaker and skip the potatoes
I'm from the midwest and had never heard of these. I thought I would give them a try (just because I'm like that!) and was actually quite impressed with the change in the potatoes. One would think that it really wouldn't be more than a salty potato...however, it's not salty. They are creamy and wonderful. I would offer one word of caution. I made the mistake of making them alongside a rather mundane pot roast that I expected to be more flavorful than it was. I would definitely recommend serving them with something with a much bolder flavor. I saw someone said something about them being served with BBQ chicken and I could definitely see that. I would just go with a bolder meat than pot roast with these...they deserve it!
* Percent Daily Values are based on a 2,000 calorie diet.
Syracuse Salt Potatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 105
Easy weeknight dinners, ready in a flash.
Enjoy the bright days of summer with easy recipes.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Very salty boiling water is the key to these flavorful baby potatoes.
Watch a foolproof method for making the ultimate comfort food.
Discover the best way to make light, creamy mashed potatoes.