February 2016

A Syracuse Original

When it comes to Syracuse cuisine, Dinosaur Barbecue isn’t the only game in town. We love introducing Rochester newbies to our unique regional cuisine, and nothing says Upstate New York quite like tiny, crispy, creamy Salt Potatoes. This spectacularly salty side dish originated in local salt mines, where workers took their meager potato portions to work and cooked them in salt brine. A successful entrepreneur added them to his “famous” clam bakes, and the rest is history.

Shopping for Salt Potatoes

If you want the perfect petite potatoes, you’ll need Size B, Grade US No. 2 spuds. If you’re shopping at Wegmans, you might find the “Original” the bag actually marked “Salt Potatoes,” which includes everything you need — little taters and a hefty portion of table salt. Just add water! 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. And if you happen to grow your own potatoes, 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.

Recipe originally printed at Food Network.