Friday, August 12, 2011

Syracuse Salt Potatoes

A yummy way to use your baby potatoes this season, Salt Potatoes are an Upstate New York tradition that originated in Syracuse. You'd think with the amount of salt in the recipe that they would be inedible. But if you use baby potatoes (see the photos below for sizing) and leave the potatoes whole they'll come out with a thin crust of salt on the outside and tender, buttery centers. They're heaven in their potato-y-ness.

Syracuse Salt Potatoes

1 lb of baby red potatoes
8 cups water
1 1/2 cups kosher salt or iodized sea salt
4 Tb butter
3 Tb fresh chopped chives
cracked black pepper to taste

Baby potatoes in the basket with regular red potato on counter.
The ones on top of the pile are the biggest in the basket.
1.) Add the water and salt to a medium pot and bring to a boil.

2.) Add the potatoes, cooking until tender and give little resistance when pierced with a fork.

3.) Drain and set aside for a few minutes.
4.) Add the butter and black pepper to taste. Sprinkle with chopped chives and serve.

1 comment:

  1. I love salty potatoes so this one looks great to me!


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