Syracuse Salt Potatoes

J

Johny C

New member
Made this for Easter - Gonna make it again and again - a winner of a recipe.
Everyone raved.

Enjoy

Dimitri


From the episode: Northern Cookout
You will need 1 1/4 cups of non-iodized table salt, 11/2 cups of Morton
kosher salt, or 2 1/2 cups of Diamond Crystal kosher salt to equal 14
ounces.
Serves 6 to 8.
Ingredients
8 cups water
14 ounces salt (see note)
3 pounds small red potatoes or small white potatoes, scrubbed
8 tablespoons (1 stick) unsalted butter , cut into pieces
2 tablespoons minced fresh chives
1 teaspoon pepper

Instructions
1. Bring water to boil in Dutch oven over medium-high heat. Stir in salt and
potatoes and cook until potatoes are just tender, 20 to 30 minutes. Drain
potatoes and transfer to wire rack set over baking sheet. Let dry until
salty crust forms, about 1 minute.
2. Meanwhile, microwave butter, chives, and pepper in medium bowl until
melted, about 1 minute. Transfer potatoes to serving bowl and serve, passing
butter at table




http://www.cookscountrytv.com/recip...ipeids=5088&iseason=3&incode=cctvSearchCenter
 
On Apr 25, 10:59?am, "Dimitri" wrote:

That's a passover staple too. Syracuse was an active supplier of salt
back when the Erie canal was active in commerce. There is still a
Salina Street.

Jerry
--
Engineering is the art of making what you want from things you can get.
 
Nunya Bidnits wrote:

It's not clear from those instructions, but you don't
cut the potatoes at all until after they're cooked.
I saw the TV program, and they specifically mention
that it would make them too salty if you cut them.

They used very small potatoes, the smallest you're
likely to find.
 
On 4/26/2011 3:41 PM, Mark Thorson wrote:


In Syracuse hinerwadels is credited with popularizing salt potatoes.

http://www.hinerwadelsinc.com/about.nxg

http://en.wikipedia.org/wiki/Salt_potatoes
this entry seems accurate.

Always white, never red spuds, very small.
It was said they used decent quality "cull" potatoes.
Certainly they were funky little spuds.
Later in the summer they would switch over to larger, better quality
potatoes, as the culls ran out, which the true fans didn't like as much.
(They are available all year, the summer being the high season).

I'll have to get a bag, haven't had them in years.

Dave S
 
Re: [email protected]

Mark Thorson wrote:


Yeah, I understood all that, and I didn't think they were cut. I thought it
was a lot of salt. The potatoes are encrusted with salt. That's why I made
the comment, tongue-in-cheek.

HTH.
 
Nunya Bidnits wrote:

I wouldn't say they're encrusted. They do look more
whitish than an unsalted potato when they dry off,
but it's more like what you'd get by dusting them
with a fine powder rather than a layer.
 
On Tue, 26 Apr 2011 22:33:38 -0800, Mark Thorson
wrote:


Thanks for clarifying! I was thinking salt crusted like beef.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
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