PARTNER POST: Reinvent potato recipes to be fresher and lighter in the new year. Make it your resolution to try these dishes as nutritious packed lunch ideas.
The salt-rich city of Syracuse, NY is also home to the delicious salt potatoes that melt in your mouth. Give them a try!
By Rina Kearns
I have lived in NY my whole life. I never knew how many cool things were invented from here! These potato’s for one.
The salt industry has a long history in and around Syracuse, New York. Jesuit missionaries visiting the region in 1654 were the first to report salty brine springs around the southern end of “Salt Lake,” known today as Onondaga Lake. Fast forward to the years of the Erie canal being dug by the Irish and German immigrants and you’ve got the number one staple of our region.
During the 19th century, Irish salt miners would bring a bag of small, unpeeled, substandard potatoes to work each day. Come lunch time, they boiled the potatoes in the salt brines. By the early 20th century, the potatoes were a Central New York favorite and local entrepreneur, John Hinerwadel, started serving them as a side at his clambakes.
Despite the name, these potatoes are not overly salty, but rather very flavorful. Coat them with melted butter and sprinkle with fresh herbs and these little spuds will melt in your mouth! Be sure to head over to the US Potato Board and check out all their potato goodness! United States Potato Board provides inspiration, information, tools and nutrition information to potato lovers and chefs all over the world.
For another local favorite from a different area of the globe, try these Bombay Spiced Potatoes.
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Syracuse Salt Potatoes
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
These melt-in-your-mouth potatoes hail from Syracuse, NY. A simple side dish with big flavor!
Ingredients
- 1 lbs (454 g) New potatoes
- 0.5 cups (118 ml) Kosher salt
- Butter (melted)
- Salt
- pepper
- Various fresh herbs
Instructions
- Wash the potatoes thoroughly, ensuring the thin skin remains intact.
- Bring water to a boil in a large saucepan. Add salt and stir until dissolved. Add the potatoes.
- Bring the water to a rolling boil and boil, not simmer, for approximately 20 minutes, or until the potatoes are tender.
- Drain the potatoes and serve immediately with melted butter, salt, pepper, and herbs.
Notes
- For best results, use small, new potatoes of uniform size to ensure even cooking.
- Coarse kosher salt is crucial for achieving the signature Syracuse Salt Potato flavor; table salt won’t deliver the same result.
- To keep potatoes warm until serving, drain and place them in a pre-warmed oven at 200°F (93°C).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2
- Sodium: 600
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Carbohydrates: 30
- Fiber: 3
- Protein: 3
Frequently Asked Questions
What type of potatoes should I use for Syracuse Salt Potatoes?
It’s best to use small, unpeeled new potatoes, as they hold their shape well and absorb the salt brine effectively.
How much salt do I need for the brining process?
You’ll need about 1 cup of salt for every 4 quarts of water to create a brine that enhances the flavor of the potatoes.
Do I need to peel the potatoes before cooking them?
No, you should leave the potatoes unpeeled to maintain their texture and allow them to soak up the salt brine.
These potatoes are absolutely both delicious and gorgeous!
What herbs taste best with these? I’ve had these before when others have made them but I’ve never noticed herbs on them. Parsley?