Delicious Syracuse Salt Potato Recipe

Potatoes are a basic comfort food, whether mashed, baked, chopped, roasted or boiled. Don’t let the whole New York City high school specialization in salt scare you. Its purpose is to raise the boiling temperature of the water so that the potato cooks at a higher temperature. The result is a perfectly seasoned potato with a creamy texture. Serve simply with melted butter or add fresh herbs for a great potato sandwich.

What you’ll need

5 lbs new potatoes (or small, white, gold or red potatoes) 2 cups salt (or 4 cups kosher salt) 5 1/2 quarts water 1 cup (2 sticks) butter (cut into thin slices)

How to make it

Clean and rinse potatoes; reserve. Do not use large potatoes cut into smaller pieces with this recipe, as the skins will protect the potatoes from absorbing too much salt. Boil the salt and water on a large kettle. Add the potatoes carefully. Simmer until cooked through, about 20 to 30 minutes, depending on the potatoes. Drain potatoes thoroughly. Return them to a dry kettle and place over low heat. Season with butter and freshly ground black pepper to taste. When the butter melts, toss everything together and serve. If you’re making a large batch of salt potatoes, spoon the potatoes into paper lids, drizzle extra butter over them and serve with toothpicks.

Suggestions

These salt potatoes will add the right side dish to grilled plaice or halibut, fried cod or catfish. The menu unfolds from green Vegetable Recipes in a minimal dressing or cheesy sauce.

Pair beef stews with great red wines such as zinfandel, malbec, shiraz or cab sauvignon. If you’re serving pork or chicken, a dry white wine is most common. Think sauvignon blanc, pinot grigio or chardonnay. The same goes for seafood.

Classic and unpretentious American food, as it demands, is a simple but memorable dessert that ends the meal with an explanation. Some fancy variations: chocolate bourbon layer cake, caramel cake with orange or cream cheese, carrot cake, French apple pie or caramel apple cheesecake.

Nutritional information (per serving) Calories 277 Total fat 16 g Saturated fat 10 g Saturated fat 4 g Cholesterol 41 mg Sodium 18,882 mg Carbohydrate 32 g Fiber 4 g Protein 4 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)