February 2016

Spectacularly Salty Spuds

We love introducing Rochester newbies to our unique regional cuisine, and nothing says Upstate New York quite like Salt Potatoes. There’s a German dish with a similar name, but only the smallest and saltiest tubers truly qualify. This sodium-packed side dish originated in Syracuse, where a local entrepreneur incorporated a salt miner’s lunch into his “famous” clam bakes. It’s a super-simple recipe that gets big flavor out of minuscule murphies.

Shopping for Salt Potatoes

If you want the ideal potatoes, look for Size B, Grade US No. 2. If you’re shopping at Wegmans (why wouldn’t you be?!) and short on time, the bag actually marked “Salt Potatoes” includes everything you need — little taters and a hefty portion of table salt. If you’re a bargain shopper and have the time to compare prices, you’ll find regular potatoes (salt sold separately) to be the better value. If you grow your own potatoes and pick them young, you won’t even have to leave the house to cook up the genuine article!

Ingredients

• 8 Cups of Water
• 2 1/4 Cups of Salt (Kosher if possible)
• 4 Pounds of Small Potatoes
• 1 Stick of Butter

Directions

1. Bring potatoes, water, and salt to a boil over high heat.
2. Reduce heat to medium and simmer until potatoes are fork tender — about 30 minutes.
3. Drain and let dry so that salt crystallizes.
4. Serve with melted butter for dipping.

That’s it! No one will ever question your Upstate New York heritage again.

Recipe originally printed at Food Network.