June 25, 2016
Dinner, Side Dishes, Dairy,
Vegetables, Potatoes , North American, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Butter/Margarine, Kosher Dairy more
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"This is a recipe that I found on Foodie with Family blog site, by Rebecca Lindamood. Here is some of what she talks about regarding this recipe: "Salt potatoes are a fixture on the Upstate New York and Western New York summer barbecue/picnic/county fair/carnival circuit. Where there is a grill fired up, there is likely to be a pot of water on the boil for a big bowl of buttered salt potatoes. Around these parts, salt potatoes represent summer as much or more than potato salad. They are so popular, that they’re sold as “kits” (the kits are nothing more than perfect sized potatoes and a packet of salt) in even the smallest grocery stores. It was one the first things my husband requested for his Father’s Day cookout and I guarantee you these will be on the Fourth of July menu for three-quarters of the households in our region." She writes much about these potatoes that is very interesting and gives recipes to use any leftover potatoes, here is the link: foodiewithfamilydotcom/salt-potatoes/"
Bring water to a boil in a large stockpot or soup pot over high heat.
When water reaches the boil, stir in all of the salt.
Lower the potatoes into the water, one or two at a time, taking care not to splash yourself.
Return the water to a boil, lower heat to medium and simmer until the potatoes are tender, between 15 and 25 minutes, depending on the size of the potatoes. (**See notes for methods on testing the potatoes for doneness.)
Pour the water and potatoes into a colander in the sink and leave to air dry for 5-10 minutes.
Transfer the potatoes to a serving dish and dot with the pieces of butter.
Serve as is or garnish with chopped parsley.
To Store Leftovers: Pour potatoes and butter from the bowl into a container with a tight fitting lid or a zipper top bag.
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So glad that you posted this recipe as Salt Potatoes are a family favorite! I grew up in Upstate New York and these truly are a regional dish. Syracuse, NY was once known as the "salt city" because Native Americans and later early trappers obtained their salt from the deposits in the region, and salt was an important part of the early regional economy. As these boil a dusty film of salt forms over the potatoes - but they do not taste too salty. We especially love these with new potatoes. If there are any leftovers they are great fried with onions for breakfast!
Simple and delicious, the potatoes were sweet and creamy with lots of flavor but not too salty. My friend who lived in Upstate NY made these for us a month ago and hers were a little too salty for us. I like these proportions better. Made for CQ3
These little gems were perfect cooked this way. Tender and flavorful, not too salty. Who knew, it could be this good. Thank you for sharing a recipe that has gone into my keeper box. The potatoes had a lovely flavor and texture. Made for CQ3 - New York.
I always salt my potato water but not like this! They were yummy and slightly different in a good way. I had to google to learn that there is science behind it. Great tasting Potatoes and they almost floated!! Thank you.