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Syracuse Salt Potatoes

Syracuse Salt Potatoes

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
kaspmary

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.

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Nutrition

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  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 21025 mg
  • 841%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. While the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. Serve immediately poured over potatoes.
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Reviews

naples34102
98

naples34102

6/23/2009

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!

sourdough girl
83

sourdough girl

9/9/2009

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!

TRAPPERS
65

TRAPPERS

10/30/2007

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.

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