New York Salt Potatoes
June 25, 2016
"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/"
- Serving Size: 1 (266.2 g)
- Calories 267.9
- Total Fat - 11.7 g
- Saturated Fat - 7.3 g
- Cholesterol - 30.5 mg
- Sodium - 140.2 mg
- Total Carbohydrate - 37.9 g
- Dietary Fiber - 5.8 g
- Sugars - 2.8 g
- Protein - 4.2 g
- Calcium - 25.4 mg
- Iron - 1.3 mg
- Vitamin C - 21.9 mg
- Thiamin - 0.2 mg
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.
NOTES: Salt potato kits, sold all over Upstate New York, use a very specific size of potatoes; Size B, Grade US no. 2. While most grocery stores don't define their potatoes using this method, you can't go wrong buying small creamer potatoes that are one-or-two-biters. The shape of the potato doesn't matter at all
To test your potatoes, use tongs to lift a large potato from the boiling water. A skewer plunged into the potato should pass through the potato completely if it is done
Tips & Variations
No special items needed.