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Salt potatoes are a popular side dish in central and northern New York, made by boiling young white potatoes in heavily salted water. The dish originated in Syracuse, where workers would cook their lunch in distillation tanks used for salt production. The potatoes are traditionally served hot with melted butter and can be flavored with fresh herbs.
Salt potatoes are a particular preparation of boiled young potatoes originating in the central region of New York State. The potatoes themselves are simply small young white potatoes; they are not salty by nature, but large amounts of salt are involved in the cooking process. A large amount of salt added to boiling water allows the cooking temperature to rise and become hotter than it otherwise would, which results in a more complete breakdown of starches and the homogenous texture of salt potatoes.
The city of Syracuse, New York has a long history of salt production, credited with inventing the salted potato recipe. According to the story, workers who spent their days boiling marsh water to separate the salt would bring a sack of potatoes for lunch and cook them in the distillation tanks. The results were creamy potatoes with a salty coating on the skin. Salt potatoes have become a popular side dish throughout the region, easily replicated due to the availability of prepackaged salt potato kits containing potatoes, a packet of salt, and boiling instructions, at grocery stores. Especially popular in the summer months, this side dish is no stranger to cookouts, picnics and barbecues throughout central and northern New York.
Salt potatoes are a fairly simple and straightforward dish to prepare. Traditionally, 1.8 kg of potatoes require 0.45 kg of salt to be added to the boiling water. The potatoes are thoroughly scrubbed as the skins are left on for both cooking and eating. After washing, the small, young white potatoes are boiled in a large pot of heavily salted water until tender; a knife should easily slide in and out of the potato when they’re ready to eat.
The only condiment really necessary for eating salted potatoes is butter, usually enough. When spotted at the barbecue or in the kitchen, salt potatoes are usually served hot and swimming in melted butter, with a large spoon or ladle to serve a little on each serving of potatoes. Some recipes include a variety of chopped fresh herbs to brighten the flavor and minimize the richness of the salt and butter. Almost any green herb will do, but popular choices are parsley, thyme and chives. Leftover salt potatoes should usually be reheated because the butter will solidify, but they’re easy to reheat in a microwave or on a stovetop or broiler.
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