Salt Potatoes
When my relatives emigrated to the United States in 1944, they eventually settled in the city of Syracuse, New York. The city of Syracuse was known as the salt capital of the United States in the 19th century. The largest salt mines in the United States were located there. Low-income Irish immigrants worked in the mines and this food originated from them. Cleanly washed, unpeeled potatoes were boiled in high salt water until very soft, then the potatoes were lifted out of the water and quickly dried, forming a salt crust on the surface of the potatoes. These potatoes were eaten with melted butter. Nowadays, you can get salted potatoes with melted butter and herbs as a side dish in bars in Syracuse. The potato skin protects the potatoes and does not let a significant amount of salt into the potatoes, while the potatoes are pleasantly salty on top. When prepared in this way, the texture of the potatoes resembles that of baked potatoes.
Preparation time: 1 hour
Level: Very easy
Quantity: For two to four
Ingredients:
About 20-25 smaller peeled yellow potatoes
About 100-150 g of sea salt
2.5 to 3 L of water for boiling the potatoes
Sola butter and chopped green herbs for serving
Preparation:
- In an old saucepan, add water, and sea salt and dissolve it.
- Place the potatoes in the water and boil them for 45 minutes until the potatoes are soft.
Do not check the potato’s readiness very often. With it, you poke holes in the potatoes and they become salty on the inside as well. - When the potatoes are ready, melt the butter in a pan, and chop your favorite herbs.
- Pour the potatoes onto a colander and let stand for about five minutes, during which time the potatoes are drying and thin crust of salt will form.
- When eating, dip potatoes in butter. Serve as a side dish with any meal or eat as a separate meal.
Ready!!
