Salt potatoes are a staple of cookouts and barbeques in the Syracuse area. They are typically found alongside Hotdogs, Hamburgers, steamed clams and, corn on the cob.
Recipe
Makes: 6-8 servings or roughly 2000 grams total
Ingredients
3 Liters of water (plus more for washing)
2 Kilograms of whole Baby potatoes
250 grams of salt
As desired butter or margarine
Instructions
- Gently wash your potatoes in cold water being sure to not to scratch or blemish your potatoes. Strain out the water
- Pour 3 liters or fresh water and salt into a pot of water on high heat
- Once the water water reaches a rolling boil put your potatoes in to the water and cover.
- Cover and cook for about 30-45 minutes
- Fish out a potato from the water and poke. If the potato is not fully cooked discard the potato and leave the remaining potatoes to boil.
- Once the potatoes have fully cook remove them from the water onto a perforated sheet tray or cooling rack to release steam. at this point they should develop a salty fuzz
- While the potatoes are steaming, melt however much butter you would like.
- To serve; Place potatoes on a plate or bowl pouring melted butter atop the potatoes.
I usually cover mine with a lot of butter.