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.
As the potatoes cook, the salty water forms a crust on the skin, and the higher boiling temperature allows the starch in the potato to cook more completely, giving a creamier texture. The dish gained popularity when it was introduced in 1904 as part of the popular clambakes served at Hinerwadel's Grove in North Syracuse, and Hinerwadel's began selling salt potato kits in local stores 1981.
Preparation
Salt potatoes are bite-size "young" white potatoes scrubbed and boiled in their skins. The size of potatoes popularized by Hinerwadels are Size B, Grade US No. 2.
After cooking, salt potatoes are served with melted butter.
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. 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.
See also
- Papas arrugadas
- List of regional dishes of the United States