Bill grew up in Central New York and we both went to college in Syracuse, so we both enjoy a regional food called Salt Potatoes. Ask anyone from the Syracuse area and they will get very excited about this local dish, associating it fondly with summer, fairs, and barbecues. It’s not complicated…just boil new potatoes in salty water (1 cup of salt per 6 cups of water) until they are cooked and soft. Serve with a little plop of butter and enjoy!
Salt potatoes originated in the 1800s with the Irish salt miners who brought small, substandard potatoes to work each day and boiled them in the salt brine. Today, over one million bags of salt potatoes are sold annually in the area.
We use our Red Norland new potatoes boiled in salt water to remind us of home. We hope you’ll give Salt Potatoes a try, too!