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Thread: Syracuse Salt Potatoes

  1. #1
    Dimitri Guest

    Default Syracuse Salt Potatoes

    Made this for Easter - Gonna make it again and again - a winner of a recipe.
    Everyone raved.

    Enjoy

    Dimitri


    From the episode: Northern Cookout
    You will need 1 1/4 cups of non-iodized table salt, 11/2 cups of Morton
    kosher salt, or 2 1/2 cups of Diamond Crystal kosher salt to equal 14
    ounces.
    Serves 6 to 8.
    Ingredients
    8 cups water
    14 ounces salt (see note)
    3 pounds small red potatoes or small white potatoes, scrubbed
    8 tablespoons (1 stick) unsalted butter , cut into pieces
    2 tablespoons minced fresh chives
    1 teaspoon pepper

    Instructions
    1. Bring water to boil in Dutch oven over medium-high heat. Stir in salt and
    potatoes and cook until potatoes are just tender, 20 to 30 minutes. Drain
    potatoes and transfer to wire rack set over baking sheet. Let dry until
    salty crust forms, about 1 minute.
    2. Meanwhile, microwave butter, chives, and pepper in medium bowl until
    melted, about 1 minute. Transfer potatoes to serving bowl and serve, passing
    butter at table




    http://www.cookscountrytv.com/recipe...tvSearchCenter


  2. #2
    Jerry Avins Guest

    Default Re: Syracuse Salt Potatoes

    On Apr 25, 10:59*am, "Dimitri" <Dimitr...@prodigy.net> wrote:
    > Made this for Easter - Gonna make it again and again - a winner of a recipe.
    > Everyone *raved.
    >
    > Enjoy
    >
    > Dimitri
    >
    > From the episode: Northern Cookout
    > You will need 1 1/4 cups of non-iodized table salt, 11/2 cups of Morton
    > kosher salt, or 2 1/2 cups of Diamond Crystal kosher salt to equal 14
    > ounces.
    > Serves 6 to 8.
    > Ingredients
    > 8 cups water
    > 14 ounces salt (see note)
    > 3 pounds small red potatoes or small white potatoes, scrubbed
    > 8 tablespoons (1 stick) unsalted butter , cut into pieces
    > 2 tablespoons minced fresh chives
    > 1 teaspoon pepper
    >
    > Instructions
    > 1. Bring water to boil in Dutch oven over medium-high heat. Stir in salt and
    > potatoes and cook until potatoes are just tender, 20 to 30 minutes. Drain
    > potatoes and transfer to wire rack set over baking sheet. Let dry until
    > salty crust forms, about 1 minute.
    > 2. Meanwhile, microwave butter, chives, and pepper in medium bowl until
    > melted, about 1 minute. Transfer potatoes to serving bowl and serve, passing
    > butter at table
    >
    > http://www.cookscountrytv.com/recipe...16572&recipeid....


    That's a passover staple too. Syracuse was an active supplier of salt
    back when the Erie canal was active in commerce. There is still a
    Salina Street.

    Jerry
    --
    Engineering is the art of making what you want from things you can get.

  3. #3
    Nunya Bidnits Guest

    Default Re: Syracuse Salt Potatoes

    Re: ip428e$1m8$[email protected]

    Dimitri <[email protected]> wrote:

    > Made this for Easter - Gonna make it again and again - a winner of a
    > recipe. Everyone raved.
    >
    > Enjoy
    >
    > Dimitri
    >
    >
    > From the episode: Northern Cookout
    > You will need 1 1/4 cups of non-iodized table salt, 11/2 cups of
    > Morton kosher salt, or 2 1/2 cups of Diamond Crystal kosher salt to
    > equal 14 ounces.
    > Serves 6 to 8.
    > Ingredients
    > 8 cups water
    > 14 ounces salt (see note)
    > 3 pounds small red potatoes or small white potatoes, scrubbed
    > 8 tablespoons (1 stick) unsalted butter , cut into pieces
    > 2 tablespoons minced fresh chives
    > 1 teaspoon pepper
    >
    > Instructions
    > 1. Bring water to boil in Dutch oven over medium-high heat. Stir in
    > salt and potatoes and cook until potatoes are just tender, 20 to 30
    > minutes. Drain potatoes and transfer to wire rack set over baking
    > sheet. Let dry until salty crust forms, about 1 minute.
    > 2. Meanwhile, microwave butter, chives, and pepper in medium bowl
    > until melted, about 1 minute. Transfer potatoes to serving bowl and
    > serve, passing butter at table
    >
    >
    >
    >
    > http://www.cookscountrytv.com/recipe...tvSearchCenter


    That's a buttload of salt. I'm sure it tastes fabulous and I trust your
    recipes, but did you serve it with a side of blood pressure meds?



  4. #4
    Mark Thorson Guest

    Default Re: Syracuse Salt Potatoes

    Nunya Bidnits wrote:
    >
    > That's a buttload of salt. I'm sure it tastes fabulous and I trust your
    > recipes, but did you serve it with a side of blood pressure meds?


    It's not clear from those instructions, but you don't
    cut the potatoes at all until after they're cooked.
    I saw the TV program, and they specifically mention
    that it would make them too salty if you cut them.

    They used very small potatoes, the smallest you're
    likely to find.

  5. #5
    Dave S Guest

    Default Re: Syracuse Salt Potatoes

    On 4/26/2011 3:41 PM, Mark Thorson wrote:
    > Nunya Bidnits wrote:
    >>
    >> That's a buttload of salt. I'm sure it tastes fabulous and I trust
    >> your recipes, but did you serve it with a side of blood pressure
    >> meds?

    >
    > It's not clear from those instructions, but you don't cut the
    > potatoes at all until after they're cooked. I saw the TV program, and
    > they specifically mention that it would make them too salty if you
    > cut them.
    >
    > They used very small potatoes, the smallest you're likely to find.



    In Syracuse hinerwadels is credited with popularizing salt potatoes.

    http://www.hinerwadelsinc.com/about.nxg

    http://en.wikipedia.org/wiki/Salt_potatoes
    this entry seems accurate.

    Always white, never red spuds, very small.
    It was said they used decent quality "cull" potatoes.
    Certainly they were funky little spuds.
    Later in the summer they would switch over to larger, better quality
    potatoes, as the culls ran out, which the true fans didn't like as much.
    (They are available all year, the summer being the high season).

    I'll have to get a bag, haven't had them in years.

    Dave S




  6. #6
    Nunya Bidnits Guest

    Default Re: Syracuse Salt Potatoes

    Re: [email protected]

    Mark Thorson <[email protected]> wrote:

    > Nunya Bidnits wrote:
    >>
    >> That's a buttload of salt. I'm sure it tastes fabulous and I trust
    >> your recipes, but did you serve it with a side of blood pressure
    >> meds?

    >
    > It's not clear from those instructions, but you don't
    > cut the potatoes at all until after they're cooked.
    > I saw the TV program, and they specifically mention
    > that it would make them too salty if you cut them.
    >
    > They used very small potatoes, the smallest you're
    > likely to find.


    Yeah, I understood all that, and I didn't think they were cut. I thought it
    was a lot of salt. The potatoes are encrusted with salt. That's why I made
    the comment, tongue-in-cheek.

    HTH.



  7. #7
    Mark Thorson Guest

    Default Re: Syracuse Salt Potatoes

    Nunya Bidnits wrote:
    >
    > Yeah, I understood all that, and I didn't think they were cut. I thought it
    > was a lot of salt. The potatoes are encrusted with salt. That's why I made
    > the comment, tongue-in-cheek.


    I wouldn't say they're encrusted. They do look more
    whitish than an unsalted potato when they dry off,
    but it's more like what you'd get by dusting them
    with a fine powder rather than a layer.

  8. #8
    sf Guest

    Default Re: Syracuse Salt Potatoes

    On Tue, 26 Apr 2011 22:33:38 -0800, Mark Thorson <[email protected]>
    wrote:

    > Nunya Bidnits wrote:
    > >
    > > Yeah, I understood all that, and I didn't think they were cut. I thought it
    > > was a lot of salt. The potatoes are encrusted with salt. That's why I made
    > > the comment, tongue-in-cheek.

    >
    > I wouldn't say they're encrusted. They do look more
    > whitish than an unsalted potato when they dry off,
    > but it's more like what you'd get by dusting them
    > with a fine powder rather than a layer.


    Thanks for clarifying! I was thinking salt crusted like beef.

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

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