Best Syracuse Salt Potatoes Recipes
SYRACUSE SALT POTATOES
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.
Provided by kaspmary
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 8
Number Of Ingredients 3
Steps:
- Wash the potatoes and set aside. Fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. Place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. Drain; cover to keep hot.
- While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. Serve immediately poured over potatoes.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 39.7 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 7.4 g, Sodium 95.4 mg, Sugar 1.8 g
SYRACUSE SALT POTATOES
My son in law is in the Army and we Southern born and Southern Bred were transplanted to upstate New York. We bawled. BUT we loved it, wonderful people and country so beautiful, you know God was having a good day when he created it. Now the food is much better in the south but they have these little gems and they are great bathed...
Provided by Cathy Smith
Categories Potatoes
Time 35m
Number Of Ingredients 3
Steps:
- 1. Put potatoes in a pan and cover with water and fill it just 1 inch above the potatoes. Pour in salt. Bring to a boil then turn the heat down and let them simmer till tender, about 15-20 minutes. Drain them well. Don't be alarmed, they as well as your pan will take on a frosted look. I usually drain them well then place them back in the hot pan over low heat so they can dry off well. To serve I cut them in quarters and pour the butter over.
- 2. The butter is really easy. I take a stick or a stick and a half of butter and melt it over low heat. I add a couple of teaspoons of a good extra virgin olive oil. I then add about 2 teaspoons crushed garlic and let it cook a couple of minutes but do not brown it at all. Then I add a couple of tablespoons chopped herbs of choice, sometimes I just add parsley, and sometimes I add basil or thyme or rosemary or chives or taragon, whatever tickles my fancy. I let them warm up and infuse the butter for a couple of minutes. Add a dab of pepper but no salt and pour it over and serve.
- 3. Notes: These potatoes were developed in Syracuse, NY way back before refrigeration. They cooked in heavy salt water to preserve the potatoes so they could take them to work out in the fields and mountains and the salt would keep the bacteria from growing. They were right. Most of the time they are just served with melted butter but I have developed my own little seasoned butter recipe and I think it is quite flavorful.
SYRACUSE SALT POTATOES
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.
Provided by Vickie Parks @Northwestgal
Categories Potatoes
Number Of Ingredients 9
Steps:
- 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.
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