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Wednesday, July 4, 2012

You say potato, I say salt potato

I was born and raised in central New York.   Once a year our small town hosts “Fireman’s Field Days” where you can usually purchase all kinds of “Fair” type foods including “salt potatoes.”   After posting what we were having for dinner on the 4th of July, a few of our family members got to discussing how they don’t sell Salt Potatoes in Florida or Georgia.  How sad is that?   

Salt potatoes are an original dish of Syracuse, New York. They are  typically served in the summer months.  They  have become a staple food at local and state fairs. They are quick and easy to make for picnics, parties, and barbecue's.  We can purchase them locally by the bag which also comes with a package of salt.

What makes salt potatoes taste so good? As the potatoes cook, the salty water forms a crust on the skin.  This crust seals the potatoes so they never taste water-logged like ordinary boiled potatoes often do.  It also gives these potatoes a unique texture closer to fluffy baked potatoes, only creamier. The standard recipe calls for one pound of salt for every four pounds of potatoes.

Anyone can make salt potatoes. All you need is small yellow (or white, or red) potatoes, kosher salt, and water.
Top o
Salt Potatoes
4 lbs. of small yellow/white/red potatoes
1 16 oz. cup of kosher salt (large amount absolutely required)
6 cups of water
Unsalted melted butter
Fresh herbs for topping (optional)

Fill a pot with the 6-8 cups of water, kosher salt and potatoes, bring to a boil. Boil until tender , about 15 minutes.  Drain water and top potatoes with melted butter and herbs.

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