Salt Potatoes

By JJCR

Salt potatoes originated with Irish workers at the Syracuse Salt yards near Onondaga Lake about a century ago. Then in 1914, Hinerwadel's starting bagging and selling salt potatoes. At the grocery stores in CNY, you can purchase bags of the little white potatoes with salt included and instructions right on the bag. I was informed that new red potatoes are not the correct potato for this dish, so look for the smallest new white potatoes that you can find. They use very very small potatoes, no more than an inch, and you could eat one whole. Leave the skin on when you dunk them in butter so that you get that wonderful salty crunch.

Ingredients

• EQUIPMENT:
• 8 qt. pot
• 4 1/2 lbs. B size No. 2 white potatoes, 1 to 2 inches (the size of a large gumball is a good estimate)
• 12 oz. salt
• 2 qts. water
• melted butter, for dipping

Preparation

Step 1

1. Put potatoes in the pot and add water and salt. Boil until potatoes are fork tender.

2. Drain the water and serve with melted butter.



ANDREASRECIPES.COM