Cooking salt potatoes
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| Course | Side dish |
|---|---|
| Place of origin | United States |
| Region or state | Northeast |
| Serving temperature | Hot |
| Main ingredients |
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Salt potatoes are a regional dish of Syracuse, New York, typically served in the summer when the young potatoes are first harvested. They are a staple food at fairs and barbecues in the Central New York region, where they are most popular. Potatoes specifically intended for salt potatoes can be purchased by the bag along with packages of salt.[1]
As the potatoes cook, the salty water forms a crust on the skin and seals the potatoes, making them taste different from regular boiled potatoes.[citation needed] The standard recipe calls for one pound of salt for every four pounds of potatoes.[2]
The Syracuse area of New York has a long history of salt production. Salt springs located around Onondaga Lake were used to create consumable salt that was distributed throughout the northeast via the Erie Canal. Salinated brine was laid out to dry on large trays. The salt residue was then scraped up, ground, and packaged.
Salt potatoes originated in Syracuse and comprised most of a salt worker's daily diet. During the 1800s, Irish salt miners would bring a bag of small, unpeeled, substandard potatoes to work each day. At lunch time, they boiled the potatoes in salt brine.[1]
Salt potatoes are bite-size "young" white potatoes scrubbed and boiled in their skins. The use of red-skinned new potatoes is not considered authentic. The proper size of potatoes are Size B, Grade US No. 2.[1]
According to a recipe, the cooking water contains salt in a ratio of one cup of salt to six cups of water, giving the dish its name, unique flavor, and texture. After cooking, salt potatoes are served with melted butter.[3]
The resulting potatoes are creamy, as the starch in the potatoes cooks more completely due to the higher boiling temperature of the extra-salty water.[citation needed] The salty skin stands up particularly well to both herbed and plain melted butter.[3]
In Germany there is a dish with the same name, Salzkartoffeln. However, far less salt is used compared to Syracuse salt potatoes; also, the potatoes are peeled prior to cooking. So, despite the direct literal translation, Boiled Potatoes would be a more practical interpretation.[4] Salzkartoffeln is a popular side dish in many German meals. The name Salzkartoffeln is used to distinguish peeled potatoes boiled in slightly salted water from unpeeled ones, usually boiled without any salt. The latter is called Pellkartoffeln ("potatoes in peel") and is eaten with butter or quark cheese.
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