Syracuse Salt Potatoes Food
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
DELICIOUS SYRACUSE SALT POTATOES
Steps:
- Clean and rinse potatoes; reserve. Do not use large potatoes cut into smaller pieces for this recipe because the skins protect the potatoes from absorbing too much salt .
- Bring the salt and water to boil in a large kettle. Carefully add the potatoes. Boil until fork-tender, about 20 to 30 minutes depending on the size of potatoes.
- Drain the potatoes thoroughly in a colander. Transfer them back into the dry kettle and place over low heat. Toss in the butter and freshly ground black pepper to taste. When the butter is melted, toss everything together and serve.
- If you are making salt potatoes for a large group, spoon the potatoes into paper bowls, drizzle some extra butter over them and serve with toothpicks.
Nutrition Facts : Calories 277 kcal, Carbohydrate 32 g, Cholesterol 41 mg, Fiber 4 g, Protein 4 g, SaturatedFat 10 g, Sodium 18882 mg, Fat 16 g, ServingSize 12 servings, UnsaturatedFat 5 g
SALT POTATOES
I came across this in a food blog in Russian of all places. The recipe seemed so strange that I looked it up and found out it was actually a traditional dish of the Syracuse region, NY. Strange as the idea sounds, I decided to try it and now there is no turning back. This is my favourite way of preparing young potatoes!
Provided by Nelka
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash the potatoes but keep the skin intact.
- Place the potatoes in a sauce pan, cover with the water and pour in the salt. There are different opinions on the salt to water ratio but they all range from 1:4 to 1:6 so I opted for the middle.
- Bring to a boil and then simmer until the potatoes are tender which would be 20-30 minutes. Be warned! The saline solution boils at a much higher temperature that water. It will be very hot. And It will sound like the potatoes are frying and not boiling.
- When ready, drain the potatoes in a colander and allow to dry so that a thin salt crust forms. You could rinse the salt off but be aware that the potato flesh absorbs almost no salt during cooking. Plus it will not be authentic.
- Serve hot with the butter on top or on the side. The potatoes will stay hot for quite a long time so they will melt the butter if you put it on top. If you opt for butter on the side, melt it and serve it as a dip.
- NOTE: The leftovers keep well in a fridge and reheat well. You can use them as an ingredient in dishes that call for baked or boiled potatoes. I use them in potato salads.
- NOTE: Try using herb butter or substitute the butter with a different dressing or dip.
Nutrition Facts : Calories 335, Fat 16.4, SaturatedFat 10.3, Cholesterol 42.7, Sodium 28459.2, Carbohydrate 43.7, Fiber 5.5, Sugar 2, Protein 5.2
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